Ingredients
3 Tablespoons olive oil
1 clove garlic, minced
2 ribs celery, chopped
2 carrots, peeled and sliced
3 cups water
1 (28 ounce) can Italian plum tomatoes, chopped
1 (10 ounce) package frozen lima beans
1 (16 ounce) can red kidney beans, drained and rinsed
1/2 teaspoon dried marjoram
3 Tablespoons GOLDEN BLOSSOM HONEY
salt and pepper
1 (10 ounce) package frozen chopped spinach
1 cup uncooked elbow macaroni or orzo
1/2 cup Parmesan cheese
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Heat olive oil in a large pot over medium heat. Sauté garlic, celery and carrots for 3 to 4 minutes. Stir in water. Cover and simmer over low heat until vegetables are tender, about 5 minutes. Add tomatoes, with their juices, lima beans and drained kidney beans. Bring to a boil. Stir in marjoram and honey. Reduce heat, cover and simmer about 30 minutes. Add frozen spinach, simmer covered, another 5 minutes. Mix in macaroni and simmer uncovered, stirring occasionally until macaroni is cooked, about 10 minutes. Remove from heat. Stir in Parmesan cheese. Garnish with additional Parmesan, if desired. Serves 4-6.
