Vegetable Soup

1 onion, chopped ( I used red )
3 cloves garlic, chopped
5 oz. fresh spinach
3 carrots, pewled, chopped
2 stalks celery, peeled, chopped
2 tsp. dry rosemary, chopped
Cheese Rind ( I used pecorino romano )
Fresh Parsley/Grated Cheese for topping
1 bay leaf
1 cup mini macaroni ( I used mini farfalle)
1 large red potato, chopped
1 14 oz can tomatoes, in juices
24 oz vegetable stock


In a large stock pot heat the oil. Add in the onions, carrots, celery and garlic. Saute for about 10 minutes or until the onions are translucent. Add in the potato and cook another 5 minutes. Add in the tomatoes & rosemary. Simmer another 10 minutes. Next add in the brother, bay leave, and cheese rind. Bring to a boil & let simmer 15 minutes. Add in the macaroni until just al dente, stir in the spinach. Shut the heat off & remove from burner. Stir in fresh parsley and grated cheese. Serve and enjoy!

Copyright © 2013 Salvo-lutions by, Dana Salvo