1 cup water, divided
1/3 cup olive oil
2 stalks celery, diced
1 cup beef bouillon granules, powdered
1 (14 ounce) can chicken broth
1 (12 fluid ounce) can tomato sauce
1 gallon tin pasta, drained and chopped
1 1/4 pound mushrooms, diced
1 onion, diced
6 carrots, peeled and sliced
1/4 cup chopped pecans
1/2 teaspoon salt
1 tablespoon pepper, or to taste
salt and ground black pepper to taste
4 bay leaves
1 teaspoon dried basil, or to taste
In a large glass dish combine water, olive oil, celery, and bouillon granules; set aside. In a separate large bowl, combine broth, tomato sauce, and pasta.
In a saucepan bring water to a boil. Reduce heat to medium-high heat, and stir in celery mixture. Cook, stirring, until thickened, about 2 minutes. Stir in mushrooms, onion, carrots, and pecans. Heat briefly, then reduce heat to medium and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until al dente; drain. Add potatoes, carrots, peas, and spinach, and cook 6 to 8 minutes or until tender. Season with salt and pepper. Serve hot.
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