Eat Your Spinach Soup

Thanks to reader Tiffany for yet another fab recipe!   This would be great with the Easy Bread she submitted!

Eat your spinach soup 🙂

1/4 to 1/3 lb angel hair pasta (I put in closer to 1/3 of the box and its a lot of pasta in the soup, but I like lots)
5 cloves of garlic, minced
2 T of olive oil
6 cups of chicken or veggie broth/stock (I use Knorr veggie bouillon cubes – but you can use whatever type you like to equal 6 cups)
1 pint grape tomatoes chopped
10 ounces of fresh spinach, chopped (I roll up and slice in ribbons)
1 cup fresh basil, chopped (I also roll and slice in ribbons)
Cook the pasta al dente in a separate pot.

While pasta is cooking, heat the olive oil in soup pot and add the garlic. Cook 1 or 2 minutes (be careful not to burn) – just want it to sizzle and start to turn golden. Pour in stock/broth and cover, bring to a simmer. Add the tomatoes and cover, simmer for 5 min. Add the spinach, basil and cooked pasta and heat for a couple minutes (till spinach is just wilted and still bright green). Add fresh ground black pepper and freshly grated parmesan cheese if you wish. Serves 4-6

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