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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This was found in a 2005 Cooking Light magazine. It was contributed by a reader that duplicated a recipe from a favorite restaurant in Manhatten. It is very tasty and easy to prepare. Ingredients:
1 tablespoon olive oil |
2 1/4 cups onions, finely chopped |
2/3 cup celery, chopped |
3 garlic cloves, minced |
1 cup water |
2 (14 ounce) cans chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2/3 cup small shell pasta, uncooked |
2 cups fresh spinach, bagged and prewashed |
1/4 teaspoon black pepper, freshly ground |
1/8 teaspoon salt |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
2. Stir in garlic, cook 1 minute.
3. Add water, broth, tomatoes and tomato sauce.
4. Bring to a simmer, cook 25 minutes, stirring occasionally.
5. Stir in pasta and cook 8 minutes.
6. Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
7. Stir in salt and pepper.
8. Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
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