2 cups chicken stock
1 (8 oz.) can tomato sauce
1 cup tomato juice
1 (6 oz.) can tomato paste
1 tbsp. white sugar
2 stalks celery, chopped
1/2 cup chopped carrots
1/2 cup chopped spinach
1/2 cup diced zucchini
1/4 lb. cooked pasta
a pinch of ground nutmeg
salt and pepper, to taste

In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Work these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.

Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt, and pepper to taste.

Submitted by: Judy Brannock