ezRecipe-Zee: Cooking Recipe: How to make Squash And Spinach Soup

Squash And Spinach Soup - {Zuppa Di Zucca E Spinaci}

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Date Added:	February 29, 2008
Calories:	121
Serves:	8
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Soups / Stews

Ingredients:

1                   bag fresh spinach - (10 oz)
                    and stemmed
4     tablespoons   butter - (1/2 stick)
1     medium        onion
1     pound         yellow summer squash - (abt 3 small)
1     pound         potatoes
3     cups          water
1     cup           milk
1 1/2 teaspoons     fine sea salt
                    Freshly-ground black pepper
1     cup           ditalini
                    = (or other soup pasta)
                    Grated Parmigiano-Reggiano cheese

Directions: one line for each direction. When saved the lines will be numbered.

Place the spinach in a 3-quart soup pot, cover, and cook without any additional water until limp, about 3 minutes. Drain the spinach in a colander and let cool. Press out the excess water with a wooden spoon, then coarsely chop the spinach. Set aside.
Wipe out the soup pot, return it to the heat, and melt 2 tablespoons of the butter. Add the onion and saute over medium heat until soft. Add the squash and potatoes, and cook the vegetables together, stirring often, for about 5 minutes. Add the water, milk, salt, and pepper. Stir, combining ingredients well, cover the pot, and boil gently for 20 minutes, or until the potatoes are tender. Turn off the heat.
In a skillet, heat the remaining butter. Add the spinach and cook for 3 or 4 minutes. Add the spinach to the soup and stir well to blend.
In a food processor, puree the soup in batches until smooth. Return the soup to the soup pot and set aside.
In a medium saucepan, boil the pasta in salted water until al dente. Drain and add to the soup.
To serve, reheat the soup and serve in individual bowls. Pass the cheese for sprinkling on top.
Variation: Use thin slices of uncooked yellow squash as a garnish.
This recipe yields 6 to 8 servings.
Comments: Now, this soup uses real ingenuity. A vibrant green, the soup is beautiful to look at as well as eat. I call this a kitchen-sink soup because it uses vegetables, milk, and pasta, and was created just by having the ingredients on hand.

Notes:
Recipe from "Nella Cucina" by Mary A. Esposito, (Morrow Cookbooks, 1993)

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 121

Calories from Fat 9.9%

Total Fat

Cholesterol

4mg

Sodium

21mg

Carbohydrate

23g

Dietary Fiber

Protein

Points 3

Exchanges: 1 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

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