Serves 7
Olive oil cooking spray, or 1 T. olive oil
1 medium onion, chopped
1 can (1 pound) unsalted tomatoes, crushed
4 c. unsalted vegetable broth or water
2 T. tomato paste
3/4 t. salt
1/4 t. ground black pepper
1 t. dried Italian seasoning
4 oz. sea shell pasta
2 c. (packed) chopped fresh spinach
1/2 c. grated Parmesan cheese
1. Coat a 3 qt. pot with cooking spray or olive oil, and place over medium heat. Add the onions, and saute for 3 minutes, or until the onions are soft.
2. Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper, and Italian seasoning to the pot. Increase the heat to high, and bring to a boil. Add the pasta, cover and cook over medium low heat for 8 minutes, or until the pasta is almost al dente.
3. Add the spinach to the post, and simmer for 1 minute, or just until the pasta is al dente and the spinach is wilted.
4. Ladle the soup into individual bowls, topping each serving with a tablespoon of cheese, if desired. Serve hot.
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1 comment:
If I use water instead of vegetable broth I add a couple of teaspoons of boullion.
Sometimes I also use large sea shell pasta and cook it a bit longer so that the pasta soaks up a lot of the broth. It is more of a pasta dish that way, but still really good.
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