Directions

1. 1. In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).
2. 2. Drain – but do not rinse – the corn, tomatoes, and beans. Add them to the pot, as well as the couscous and elbow pasta. Heat on medium-high heat for approx. 10 minutes.
3. 3. Check to see if the pasta & couscous are getting soft. Then add cooking wine and garlic chunks, and turn the heat down a bit. Cook for another ten minutes.
4. 4. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).
5. 5. Add salt and pepper. Cook on low heat until ready to serve.