Sopa De Macarron Y Espinacas
|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|
|Grated asiago cheese||1⁄2 Cup (8 tbs), grated freshly|
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.