Spinach and Macaroni Soup
Sopa de EspinacaSmall elbow macaroni adds body to this appealing spinach soup. The cheese adds richness, and fresh lime juice—added just before eating—tops off the authentic flavor. Mexican home cooks in urban areas use macaroni and other pastas in a number of dishes, and this simple soup reflects everyday cooking in Mexico City, Guadalajara, Monterrey, or other modern Mexican cities.
Ingredients
Makes 4 servings
- ½ cup small dried elbow macaroni
- 1 tablespoon olive oil
- ¼ medium white onion chopped
- 2 medium garlic cloves minced
- 1 cup canned puréed tomatoes
- 3 cups canned fat-free reduced-sodium chicken broth
- 2 cups coarsely chopped fresh spinach
- ½ teaspoon salt or to taste
- ¼ teaspoon crushed red pepper
- ¼ cup crumbled cotija cheese or substitute Parmesan cheese
- 1 fresh lime quartered
Instructions
- In a pot of salted boiling water, cook the macaroni until tender, about 5 to 6 minutes.
- Drain in cold running water.
- Set aside.
- In a large saucepan, heat oil over medium heat, and cook the onion and garlic until softened, 3 to 4 minutes.
- Add the tomatoes, and cook, stirring frequently, until reduced and thickened, about 5 minutes.
- Add the broth, and bring to a boil.
- Stir in the spinach, salt, red pepper, and macaroni.
- Simmer, uncovered, 5 minutes.
- Divide the soup among 4 soup bowls, and sprinkle with cheese.
Notes & Wine Advice
Serve at once with lime wedges.