Ingredients:
2 cups vegeatable stock
1 can tomato sauce
1 cup tomato juice
1 can tomato paste
1 tbsp white sugar
2 stalks celery, chopped
½ cup carrots, chopped
½ cup spinach, chopped
½ cup diced zucchini
¼ pound cooked pasta
1 pinch ground nutmeg
salt and pepper to taste

Method:
Mix the stock, tomato sauce, tomato juice, tomato paste and sugar in a large saucepan and keep on a medium flame.
Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
Allow it to simmer over medium low heat for 30 minutes or until all vegetables becomes tender.
Season with nutmeg, salt and pepper to taste.

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