Spinach Soup
Filled with the Flavors of Italy

Always starting with a homemade beef stock recipe, it's the only way to make a good tasting soup. Then adding the rest of your fresh ingredients and you've made yourself a healthy meal in a bowl.

It's important when your making any Italian soup recipe to cook the pasta separately so it doesn't absorb all the delicious broth that makes a soup a soup. So do that first. Boil you water and cook ¼ lb. of ditalini pasta but not al dente.

HINT: When you're soup recipe is complete you place the pasta in the bowl and then pour the soup over it!

3 quarts of beef stock
3 carrots peeled and diced
1 large onion diced
1 bag or bunch of fresh spinach
2 cloves of garlic
1 can of plum tomatoes chopped with juice drained out.
Olive Oil

Coat the pan with the olive oil and sauté the onions and garlic on med-low heat until tender.
Now add the carrots cover the pan and heat on low.
When the carrots are tender pour into the beef stock recipe
Then add the plum tomatoes.
Wait to add the spinach until later.
Simmer on low for about 15 minutes.

Just before serving stir in the spinach until it wilts. This will keep your spinach bright green when you serve it.

Place one ladle of pasta into each bowl your serving and ladle the spinach soup over the pasta. Spoon of parmigiano on top and it's ready to eat.

Home Page