Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth4 fresh asparagus spears, trimmed and cut into 2-inch pieces4 baby carrots, julienned1/2 celery rib, chopped1 green onion, choppedDash garlic powderDash pepper3/4 cup cooked elbow macaroni1 can (5-1/2 ounces) evaporated milk3/4 cup fresh baby spinach
Preparation
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.
