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Recipe notes:

  • To make this meal even quicker, use pre-made breadsticks.
  • Breadsticks freeze well, but don’t cook until brown. Leave them slightly undercooked. Flash free on a baking sheet and then add to a freezer safe bag or container. To make, bake in a preheated oven at 400 F until slightly brown and heated through. Then top with butter and garlic salt.


Prep bin:

  • 8 cups chicken broth
  • 1 large onion
  • 1 clove garlic
  • 4 cups canned diced tomatoes
  • 4 cups canned kidney beans
  • 4 cups canned garbanzo beans
  • 1 cup uncooked macaroni noodles

Pull out same day:

  • 4 carrots
  • 2 cups fresh, frozen, or freeze-dried zucchini squash
  • 1 tsp. salt
  • 1 tsp. oregano
  • 2 oz. frozen spinach
  • olive oil
  • stick of butter
  • garlic salt
  • parmesan cheese, for serving

Prep Directions (start 1 hour before you plan to eat):

  1. If making breadsticks: To a large bowl add: 1 cup warm water, 2 1/2 tsp. yeast, and 2 T sugar. Whisk to dissolve.
  2. Add in 1 tsp. salt and 2 3/4 cup flour. Use a wooden spoon or dough hook to combine.
  3. Dump the dough onto a floured surface. Knead for 2-3 minutes. Lightly flour the bowl and return the dough ball. Cover and let rise in a warm place.
  4. To make soup: Remove spinach from freezer and set aside. Peel and chop onion. Peel and mince garlic. Add onion, garlic, and a splash of olive oil to the bottom of a large pot.
  5. Saute the veggies on med. until softened.
  6. Add broth, carrots, zucchini, tomatoes, kidney beans, garbanzo beans, macaroni, salt, and oregano. Bring to a boil.
  7. Reduce heat and simmer 20 minutes.
  8. While the soup simmers, finish the breadsticks: Preheat oven to 400 F. Roll the ball of dough out onto a parchment paper-lined baking sheet into a rectangle.
  9. Take a pizza cutter to cut the rectangle in half length-wise, and then into strips, creating two rows of breadsticks.
  10. Cover with a towel and let rise 10 while you finish the soup.
  11. Break apart frozen spinach and add to the soup. Bring to a boil.
  12. Remove from heat. Let stand 10-15 minutes.
  13. While the soup is cooling, cook the breadsticks in the 400 F oven for 10 minutes or until they start to brown.
  14. Remove from oven. Rub the top of the breadsticks with a stick of butter. Sprinkle garlic salt across the tops.
  15. Garnish soup with grated parmesan cheese and serve with breadsticks. Enjoy!

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