Spinach soup with elbow pasta

2013-07-24
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Delicious soup and simple to prepare, confectioned with spinach, carrots, onions, leeks, turnips and elbow pasta, seasoned with olive oil and salt.

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


    In a pressure cooker with two liters / (8 1/2 cups) of water, place the potatoes, the onions, the carrots, the leeks and the turnips, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to low heat and leave to cook.

    Step 2


    When is cooked, remove from heat for a moment, and grind everything with a hand blender.

    Step 3


    Then add the olive oil and the salt, stir and place again over heat. When starts boiling place the pasta. Five minutes later add the spinach and leave to cook for more three minutes. Turn off the heat and serve.

 

Nutrition facts per serving (6 servings):

Calories: 175
 
Total Fat: 7.5 g(11%)
 
Saturated Fat: 1 g(5%)
 
Cholesterol: 3 mg(1%)
 
Sodium: 104 mg(4%)
 
Total Carbohydrate: 25.5 g(9%)
 
Protein: 4 g
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