Monday, September 6, 2010

Green Fettuccine and Spinach Soup


8 ounces spinach fettuccine
3 T. olive oil, divided 1 T. and 2 T.
1 yellow onion, chopped
4 cloves garlic, minced
8 cups chicken broth, homemade or canned, more is needed
1–10-ounce package frozen chopped spinach
1 1/2 cup cubed cooked ham or chicken
1/2 t. ground nutmeg
1/2 t. salt
1/4 t. pepper
1/2 c. freshly grated Parmesan cheese

  1. Cook the fettuccine and drain.  Toss with 1 T. olive oil. 
  2. In a large saucepan, heat 2 T. oil, add onion and sauté for 3 minutes or until soft.
  3. Add garlic and continue 2 minutes more.
  4. Add stock, cover, bring to a boil over high heat.
  5. Add the spinach, ham or chicken, nutmeg, salt & pepper.
  6. Bring to a boil, then reduce the heat to moderate and cook, uncovered, 3 to 4 minutes.
  7. Stir in fettuccine and heat until warmed through (about 1 minute).
  8. Ladle the soup into bowls and serve with the Parmesan cheese.