Minestra di Spinaci

"Minestra di Spinaci" (spinach soup) is a basic soup we enjoy year round, as it is easy and fast to make, nutritious enough to be served as a main dish, and everything needed to make it is usually on had in the house at any given time. In warmer weather it can be enjoyed warm, as an appetizer, first course or main dish, or accompanied by a seasonal salad. In cold winter days such as these I like it as hot as can be managed, served with cheese sandwiches or focaccia or some sturdy home made bread.

Yesterday was my day off, and although I had a million things to do, as usual, I pretty much wasted it trying to keep warm and to get rid of this annoying headache that has been tormenting me for too long now. I am still recovering from a stomach flu that floored me last weekend and as part of my path to better health I am trying to eat more balanced meals. During the last few days I have pretty much survived on the B.R.A.T. diet, or just fasting, now I need to recharge with some vegetables. What better way than concentrate some in a hot bowl of soul fulfilling soup?

Since I was in a lazy mood and did not want to make a second course, I decided to load-up the soup with some home grown corn I had in the freezer. Also I only had enough Parmigiano for the recipe, so I shredded some Muenster cheese I had on hand for serving. Everyone had seconds and there were no requests for dessert... so I guessed it worked out pretty well.

Here is my new variation on this classic soup:





Ingredients:

1 ear of corn (I had 3 small chunks, frozen)
1 TBS olive oil
2 cloves of garlic
1 c small pasta (I used tubetti)
3 c frozen spinach
3 eggs
1/2 cup grated Parmigiano or Grana
3 beef bouillons cubes
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup shredded Muenster cheese
(serves 6)

Place 2 qts of water and frozen corn in a soup pot and bring to boil.




In the meantime, slice the garlic and sautée with the spinach in olive oil until spinach are completely thawed and no excess liquid is in the pan.





Beat the eggs with the Parmigiano, nutmeg and salt.



When the water boils add the bouillon and stir to dissolve. Set aside one ladleful of broth and let cool.
Let corn boil in water for 5 minutes, then add the pasta.



Remove corn from water, cut from cob and return to the pot.




Add the cooled broth and the spinach to the eggs and stir.
When the pasta is cooked, add the spinach mixture to the pot and boil for 2 minutes, stirring.




Serve in warmed bowls and garnish with a generous sprinkle of the Muenster cheese.