Spinach soup with elbow pasta

2013-07-24
  • Servings : 5/6
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
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Any soup is an ideal choice for a light and nutritious meal, try this spinach soup recipe with elbow pasta, it’s delicious! Can be served before a main dish or a full meal!

Units: Metric / (Units: US)

Ingredients

  • 2 liters / (8 1/2 cups) water
  • 1/2 bunch of spinach
  • 25 grams / (1 ounce) elbow pasta
  • 1 large potato
  • 3 medium onions
  • 3 carrots
  • 1 leek
  • 1 turnip
  • 3 tablespoons olive oil
  • Salt (to taste)

    Directions

    Step 1


    1. Peel and wash the carrots, potato, onions, turnip and the leek. In a large saucepan with 2 liters / (8 1/2 cups) water put the potato, turnip, leek, the onions and the carrots, everything cut into pieces. Boil over high heat. When starts boiling, reduce to medium-low heat and cook for about 20 minutes.

    Step 2


    1. Remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt. Stir and place the saucepan back on the stove over high heat. When starts boiling, add the elbow pasta and cook for about 7 minutes. When the pasta is almost cooked, add the spinach cut into pieces and cook more 4 to 5 minutes.

    Step 3


    1. Turn off the heat and serve.

Nutrition facts per serving (5 servings):

Calories: 210
 
Total Fat: 9 g(14%)
 
Saturated Fat: 1.5 g(6%)
 
Cholesterol: 4 mg(1%)
 
Sodium: 123 mg(5%)
 
Total Carbohydrate: 30.5 g(10%)
 
Protein: 4.5 g
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