4 c vegetable broth
1 c baby carrots
1 tbsp pesto
1 box ditalini
1 c spinach or escarole or kale
2 vegetarian sausages, cooked
Pour water & broth in a stock pot. Add carrots, bring to a boil. Boil for 5-7 minutes. Stir in pasta cook according to box directions. 5 minutes before done, stir in escarole, sausage and pesto. Serve hot with garlic bread and vegan Parmesan cheese
1 comment:
Popped in from SITS! Looks great!
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