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Catholic Recipe: Sopa de espinaca con codito

    INGREDIENTS

  • 1/2 lb. spinach
  • 1/4 lb. elbow macaroni
  • 2 tablespoons vegetable oil
  • 1/2 onion, minced
  • 1/2 can (3 ozs.) tomato paste
  • 6 cups beef broth or bouillon
  • Salt and pepper
  • 4 tablespoons butter (optional)
  • Details

  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Mexico

Also Called: Spinach soup with macaroni

DIRECTIONS

Boil spinach and macaroni separately, rinse and drain. Brown minced onions in oil and add tomato sauce. Stir and let simmer for 2 minutes. Add broth. Salt and pepper to taste Bring the mixture to a boil and add macaroni. Then add the spinach and simmer for 5 minutes. When ready to serve, add butter if desired and let simmer again for about 5 minutes.

Recipe Source: Festive Recipes and Festival Menus by Sula Benet, Abelard-Schuman Limited, 1970
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