| 1 box | BARILLA Ditalini |
| 1 cup | white onion, julienne |
| ½ cup | extra virgin olive oil |
| 4 bags (6 ounces each) | baby spinach |
| 1 can (14.5 ounces) | crushed tomatoes |
| 2 quarts | beef broth |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 cup | Parmigiano cheese, grated |
ADD oil and onion to a medium saucepan and sauté over medium heat for about 5 minutes or until onions are translucent.
ADD the broth and ½ quart of water and bring to a simmer.
ADD the tomato, spinach and broth to the saucepan. Bring the soup to boil and season with salt and pepper.
ADD the pasta to the soup and cook for half the recommended cooking time on the package. Remove the soup from the heat and let rest for 15 minutes.
STIR in the grated cheese and serve.