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Spinach and Tomato Soup with Ditalini
Zuppa di Spinaci, Pomodoro e Ditalini

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Ditalini
1 cupwhite onion, julienne
½ cupextra virgin olive oil
4 bags (6 ounces each)baby spinach
1 can (14.5 ounces)crushed tomatoes
2 quartsbeef broth
to tastesalt
to tastefreshly ground black pepper
1 cupParmigiano 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.




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