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Ingredients
| onions: 1 |
| carrots: 1 |
| celery: 1 stalk |
| olive oil: 2 Tbl |
| water: 1 1/2 qts |
| salt |
| black pepper |
| spinach: 0.5 lb |
| red tomatoes: 2 |
| seashell pasta (conchiglie): 1 cup |
| garlic: 2 cloves (crushed) |
| parsley: 2 Tbl (chopped) |
| fresh rosemary: 1 tsp |
| grated parmesan cheese: 1/4 cup |
Minestra
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- Cut onion, carrot, celery into thick matchstick strips.
- Heat oil in a large heavy saucepan, and fry vegetable strips until just browned, stirring occasionally.
- Pour on water, add salt and pepper and simmer for 20 minutes.
- Wash and cut spinach leaves into shreds, add to soup and cook for 10 minutes.
- Scald and skin tomatoes and chop roughly, removing the seeds.
- Add tomatoes, pasta, garlic, parsley, and rosemary to the soup, and simmer 10 minutes more.
- Adjust seasonings.
- Serve with grated Parmesan cheese, if desired.