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TOMATO AND SPINACH SOUP
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PrintINGREDIENTS
- 1 T olive oil
- 2 cloves garlic - minced
- 6 plum tomatoes - chopped
- 4 bunches leaf spinach, well washed and coarsely chopped
- 1/2 t. salt
- 1/2 t pepper
- 4 c. chicken broth
- 1/2 c semolina (I use orzo)
- 1/4c freshly grated parmesan
- shaved parmesan for garnish
DIRECTIONS
place a large skillet over medium-high heat and, when it is hot, add the oil. Add garlic and cook until lightly toasted, about 3 minutes. Add the tomatoes and cook until seared, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the salt, pepper, chicken broth and semolina, stirring well after each addition, and bring to a boil. (I cook the orzo in the broth, about 20 minutes - I've not tried pre-cooking the pasta)
Stir in the grated parmesan and serve immediately, garnished with shaved parmesan.
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