INGREDIENTS 2 medium carrots, peeled and cut into 1/4 inch rounds 2 garlic cloves, minced 1 onion, finely chopped 1 (28 ounce) can crushed tomatoes 1/2-1 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2-1 teaspoon dried oregano 1/4 teaspoon pepper 1 (14 ounce) can vegetable stock 1/2 cup small macaroni noodles
or other small pasta 8 ounces spinach (fresh or frozen), cut into thin strips 1 (16 ounce) can kidney beans, undrained 1/4 cup packed fresh parsley or 1 tablespoon dried parsley grated parmesan cheese (for topping) METHOD Combine the carrots, garlic and onion in a large soup kettle or pot and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
It would be better if I taught them a skill, or perhaps a craft, such as constructing Russian nesting dolls out of macaroni noodles
and paste, a practice that, given my financial acumen, is in my own future.
A package of soda-straw-shaped, spaghetti-length Greek macaroni noodles
piqued my curiosity as I began to research the menu that will be served Saturday at "An Evening in Greece," the annual fund-raiser for St.