Prep time: 15 min
Cook time: 20 min
Difficult: Easy
Yield: 4 servings

Ingredients

1 litre chicken stock
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
8 baby carrots, julienned
1 celery rib, chopped
2 green onion, chopped
Dash garlic powder
Dash pepper
1 1/2 cups cooked elbow macaroni
1/2 litre milk
1 1/2 cups fresh baby spinach

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through.