Tomato Pasta And Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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TOMATO PASTA AND SPINACH SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Peyton Estate in Waxahachie, Texas in 1984. Ingredients:
3 cloves garlic minced |
2 teaspoons olive oil |
6 cups water |
28 ounce can crushed tomatoes |
4 chicken broth cubes |
1/4 teaspoon dried sage |
1 cup small tubular pasta |
10 once box frozen chopped spinach |
15 ounce can white beans rinsed |
grated parmesan cheese for garnish |
Directions:
1. In large pot heat olive oil and garlic over medium heat until aromatic.
2. Add water, tomatoes, chicken broth cubes and sage then bring to a boil.
3. Stir in pasta and cook 5 minutes stirring occasionally.
4. Add spinach and cook another 7 minutes breaking up spinach as it thaws.
5. Stir in beans and heat through about 5 minutes then sprinkle with cheese and serve.
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