madonna del piatto

Italian family cooking

spinach and pasta soup

11 Comments

emerald goodness

This is a healthy, refreshing and quite good-looking soup. It’s one of my desperation recipes, meaning that I make it when desperately needing a nutritious and light meal in hardly any time. I often keep a bag of pre-washed spinach in the fridge, but I would not snob some good quality frozen ones, possibly organic.

I often use fresh pasta leftovers which I dry on a towel for a day or two and then roughly crush them with my hands to give it a rustic look. Bought fresh egg-noodles of any shape you like will do just fine, no crushing needed.

What makes the dish is that drizzle of olive oil at the end. The fruity creaminess of the oil brings out the herby intensity of the spinach.

This is a perfect occasion to open that bottle of olive oil you bought during your last holidays in Umbria.

Please don’t be tempted to cook the pasta in the soup, it will be chewy, you want it silky. Fresh noodles cook in no time so it’s not an effort.

If you are gluten free, this is a good recipe to use boiled rice leftovers too. As a further alternative,  you could substitute the pasta with two tablespoon cooked cannellini beans per person. Just warmed them first in a pan with a little garlic and olive oil before gently float them on the soup.

Recipe

  • 1/2 kg (1 lb) spinach
  • 1 onion
  • 1 lt ( 1 quart) boiling water or stock
  • 1 teaspoon flour or corn starch
  • 60 gr (2 ounces) fresh pasta noodles per person
  • 2 teaspoon freshly grated Parmesan per person
  • a good quality extra virgin olive oil
  • 1 teaspoon salt

Dice the onion and soften it in two tablespoon olive oil in a  saucepan which must be large enough to hold the soup. Add the cleaned spinach leaves, cover and simmer slowly until the greens are wilted. Add flour or starch and stir. Add the boiling water or stock, simmer 3-4 more minutes, season and puree until smooth. Cover to keep warm.

In a separate pan cook the noodles in plenty salted boiling  water until al dente. Fresh tagliolini will take no more than one minute.  Drain and toss with one tablespoon of olive oil. Now quickly ladle the spinach puree into bowls, add the pasta, a sprinkle of grated Parmesan, drizzle with good EVO oil and serve immediately.

Serves 4

here, with your sprinkle of cheese

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

11 thoughts on “spinach and pasta soup

  1. If only spinach were not green!

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  2. Jane, What’s wrong with green? I love green!!!!! This looks marvelous. I am thinking I’ll need to make it with buckwheat pasta to cut out the gluten….

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  3. Diana, Casey doesn’t eat green. It was sort of an inside laugh for Letizia as when we were there I had to let her know not to be including aubergine in what we learned. As for me, I love all things green–well, almost.

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  4. Diana, that’s a good idea, the buckwheat pasta!

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  5. AH! ok, that makes sense. I didn’t imagine you not liking green, Jane :) Letizia, I’m 100% off of wheat. As much as I hate to say it, I feel better.

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  6. Gorgeous! I love the beautiful color of the spinach soup…

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  7. This soup has lot of health benefits, combination of pasta and spinach looks great. Spinach soup can supply health benefits due to the vegetable being so nutrient-dense. Soup looks delicious as well.
    Thanks for Sharing..

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  8. I recently used this recipe, but I used green nettles instead of spinach. I just love nettle soup and I saw this recipe I thought I would try it … it was delicious. I will try it with spinach one day I promise ;-)

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