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For those organic gardeners who are able to get a good crop of spinach before the heat sets in or for those of you who can get an early fall crop of spinach set and harvested before the first frost then perhaps you might have a good spinach soup recipe in your cooking arsenal.
For those of us who do not, don’t despair as spinach is now available all year round in food markets that have a good produce section.
I fell in love with Spinach soup when I traveled throughout Tuscany. Spinach is a great staple in the Mediterranean and especially in Italy where it is added to ricotta for pasta dishes, spinach dips for crostini or Bruschetta, frittata and many other things.
However, my favorite and most delightful dish was Spinach soup. This soup is relatively easy to make and is outstanding in flavor. I like the fact that one can use can or commercially processed chicken broth in the event one is not having some broth left over from some sort of previous chicken dish. One can even use frozen spinach if one is so inclined.
Here is my simple Spinach Soup that I usually use for a first course of a meal.
I chop up one small onion so I have ¼ cup and I mince ½ clove of garlic. I preheat 1 tbsp. of butter in a medium sauce pan (no aluminum please) and I then add my chopped onion and minced garlic and stir while it cooks until tender, but not browned.
Next I add 1 can or 46 ounces of chicken broth and bring it to a boil. I then add ½ cup of any brand Acini di Pepe uncooked and simmer for about 5 minutes.
Now I add about 2 cups of fresh baby spinach leaves or one can add 1 ten ounce package of frozen chopped spinach if no fresh spinach is available to you. Keep simmering for an additional 5 minutes stirring occasionally.
At this point one can season with salt and pepper to taste and serve immediately in nice low bowls. I like to add some grated Parmesan cheese at the table to those guests who want it.
Good warm crusty Italian bread or Ciabatta rolls will go well at this point. My guests always ask for second helpings and I always answer no as we have another course of something else coming.
This recipe makes about 8 servings or 6 and ½ cups. It is so simple and easy and something many people never get to taste.
“Tread the Earth Lightly” and in the meantime… May your day be filled with…Peace, Light and Love,
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Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Many of her paintings are sold internationally and many of her works of art have been reproduced on note cards, post cards and other functional items and you can get Giclee prints of her artwork starting as low as $11.89 Arlene says, “All my royalties from the sale of my books, art, etc. go to the St. Jude Children’s Research Hospital and I thank you for visiting my sites.”
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