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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A good soup for a cool fall day. Note this recipe has no meat or meat stock. Ingredients:
1 onion |
1 carrot |
1 celery rib |
2 tablespoons olive oil |
1 1/2 quarts water |
salt and pepper |
1/2 lb fresh spinach |
2 tomatoes |
1 cup small shell pasta |
2 garlic cloves, crushed |
2 tablespoons parsley, chopped |
1 teaspoon rosemary |
1/4 cup parmesan cheese, grated |
Directions:
1. Cut onion, carrot, celery into thick matchstick strips.
2. Heat oil in a large heavy saucepan, and fry vegetable strips until just browned, stirring occasionally.
3. Pour on water, add salt and pepper and simmer for 20 minutes.
4. Wash and cut spinach leaves into shreds, add to soup and cook for 10 minutes.
5. Scald and skin tomatoes and chop roughly, removing the seeds.
6. Add tomatoes, pasta, garlic, parsley, and rosemary to the soup, and simmer 10 minutes more.
7. Adjust seasonings.
8. Serve with grated Parmesan cheese, if desired.
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