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Sopa De Macarron Y Espinacas

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Ingredients
  Lard/Butter 1 Tablespoon
  Onion 1 Small, minced
  Garlic clove 1 Small, minced
  Tomato puree 1⁄2 Cup (8 tbs)
  Rich chicken broth 6 Cup (96 tbs)
  Broken up perciatelli 2 Cup (32 tbs), cooked very al dente, drained (A Hollow Pasta Larger Than Spaghetti)
  Packed spinach 1 Cup (16 tbs), chopped
  Nutmeg 1⁄4 Teaspoon
  Grated asiago cheese 1⁄2 Cup (8 tbs), grated freshly
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan, over medium heat, melt the lard (or butter).
Add the onion and garlic and cook until they are soft.
Add the tomato puree and broth and simmer 5 minutes.
Add the cooked pasta, spinach, salt, pepper, and nutmeg.
Simmer for 10 minutes or until the pasta and the spinach are tender.
Taste for seasoning.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Spinach

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2305 Calories from Fat 386

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 18.1 g90.6%

Trans Fat 0 g

Cholesterol 73.2 mg24.4%

Sodium 4628.4 mg192.8%

Total Carbohydrates 387 g128.8%

Dietary Fiber 22.2 g88.9%

Sugars 34.5 g

Protein 82 g163.7%

Vitamin A 86.7% Vitamin C 51.8%

Calcium 48.2% Iron 64.9%

*Based on a 2000 Calorie diet

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Sopa De Macarron Y Espinacas Recipe