mezzaluna spinach soup

Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments.  This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living.

1 box mezzaluna tortellini pasta

1 can 28oz diced tomatoes

6-8 cups vegetable stock

1 can white beans

1 bag of baby spinach

1 onion diced

3 garlic gloves diced

salt, pepper, red pepper flakes

Parmesan cheese

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In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.

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Add the broth, spices to taste, diced tomatoes and bring to a boil.  Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.

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Serve with Parmesan cheese and enjoy!

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