48 oz Can tomato juice *
13 1/2 oz Can spinach (323 g)
1/2 ts Oregano; crumbled
1/2 ts Basil; crumbled
1/4 ts Thyme; crumbled
1/4 ts Marjoram; crumbled
1/4 ts Fresh ground pepper
1 cl Garlic; crushed
2 c Med. pasta shells
Parmesan cheese
* Couple things here - if you use regular (salted) juice
you will not need to add salt to the soup. The other and
more important thing is to use a good quality tomato
juice like Red Gold (just the best tomato products I
have found).
Pour tomato juice into cooking vessel. Add spinach and
the herbs/spices. Cover and cook over medium heat for
15 minutes.
Add pasta and cook until pasta is tender about 10 mins.
Serve hot; sprinkled with Parmesan cheese.
Another Uncle Dirty Dave Special; suggested by Kathy Pitts
Uncle Dirty Dave's Kitchen
MMMMM
... I'm suspicious when it comes to non-beef burgers.
