One bunch of celery
One small container of sliced baby Bella mushrooms
One small bag baby carrots
One can garbanzo beans
One 32 oz. container vegetable culinary stock
About 2 teaspoons Better Than Bouillon vegetable base
A few shakes garlic powder
Fresh baby spinach leaves
Pasta of your choosing (I went with gluten free mini shell corn pasta)
Saute chopped onions, diced celery, and mushrooms in olive oil. Add baby carrots (I sliced mine), garbanzo beans, vegetable stock, vegetable base, and garlic powder. Simmer until vegetables are tender. Serve over pasta and fresh spinach.
Sorry. I didn't take a picture, but my small grandson kept saying "more, more" so I know it was yummy.
