Sunday, September 14, 2008

Spinach Soup

1 Tbsp olive oil
1 medium onion, chopped
1 can unsalted crushed tomatoes
4 c chicken broth
2 Tbsp tomato paste (I usually use a bit more)
3/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
4 oz sea shell pasta (tiny shells)
2 c packed baby spinach leaves
fresh shredded parmesan cheese

Saute onions in olive oil for 4-5 minutes. Add tomatoes, broth, tomato paste, salt, pepper, and Italian seasoning. Increase heat to high and bring to a boil. Add pasta, cover, and cook over low-med heat for 8 minutes. Add spinach, simmer 1-2 minutes or until pasta is al dente and spinach is wilted. Ladle soup into bowls and top w/Parmesan cheese.

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