Spinach soup

I made this soup that is now one of my all time favorites. I am not sure if the broth I made, made it special. I will make it again without that broth to see. We save cheese rinds in the freezer. And when I get a big bunch I boil them for an hour or so. The kitchen smells like cheese. I strain out the solids and use the broth in soups. I don’t do it often because it takes a while to save enough rinds. Anyway, this soup used this broth. But any broth would do. All you do is chop an onion, carrot and celery and sauté until soft. Add broth. I used chicken broth and the cheese broth and then some water. I cooked it all together for about 30 minutes. Then I added pasta. The rice shaped one. (Did you know orzo is barley here! I wonder how the US started using that word for rice shaped pasta?) Anyway, I cooked the pasta and then put in a huge amount of washed chopped spinach. I did not cook it. It just wilted into the hot broth. Even a huge amount will practically disappear into the soup. Add salt and pepper to taste. The soup was delicious, and so comforting…felt like chicken soup for the soul. Except…no chicken!

This is our picture window in our living room. It probably was the reason we bought this apartment. It brings real meaning to the phrase “picture window”. It changes by the minute. It looks like a painting. I never tire of it. I should have taken more photos like this. Oh well…

5 thoughts on “Spinach soup

  1. Karen Pace

    That soup looks amazing! I’m going to take your cue and make it, too! I save water after boiling corn or kale, and freeze it to use as a stock for soups, so will try that as the base. I like the idea of putting orzo pasta into it, instead of rice, which is what I usually use in my soup. Will let you know how it goes!
    That picture window view is really fabulous. Take as many pics as you can before you move to your new view! =)
    I hope you and Luther are holding up okay through the move!


  2. Noel

    Sembra un zuppa buonissima! We keep rinds too, but mainly for pasta sauce. I think we’ll have to try it in a broth, now. The view from your “picture” window is amazing. Did you have to move out of the centro storico to find such a bella vista? Auguri!

  3. roamingartist

    Hi Nancy,
    I save Parmesan cheese rinds for soup too. I cut them up into small bite size chunks and cook them in chicken broth with tomatoes, cannellini beans and the usual onion, celery,and carrots. Then I add lots of basil and some collards. We actually eat the rind bits in the soup. They get soft but still a little chewy. We love them! I know you will miss your home with those wonderful views, but I’m sure your new place will be absolutely lovely! In boca a lupo with the move.

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