Instructions:
Clean, wash and coarsely chop the spinach. In a 2 quart pot saute the garlic in extra virgin olive oil (until garlic starts to become brown). Remove garlic from the oil and add the spinach. Cook for 2 or 3 minutes covered.Add vegetable stock and salt. Bring the soup to boil. Mix together both flours and gradually add 1/2 cup of water. Using a wisk, stir this mixture into the soup. Cook the soup for 20 to 25 minutes. Stir the soup often. Serve hot with fresh black pepper and Parmigiano-Reggiano cheese. Serves 4 to 6.
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