Spinach Tomato Pasta Soup
1 qt. of canned tomatoes (approximately, I use canned from my garden but you can get tomatoes in cans from the store)
1 qt. of tomato juice (also homemade, but store bought will work)
spices-I like sage, chives, and
1/2-1 pkg. of frozen spinach (amount depends on how you like spinach, start with less then add more if needed)
pasta- I use penne, but you can experiment- only use as much pasta as you can eat at the first serving, otherwise it swells up and gets mushy
you may also need to add more tomato juice depending on how much juice you want
In a large pot, mix together tomatoes, tomato juice, and spices. Let these cook for awhile so the spices can cook. After the soup mixture has come to a boil you can add the pasta and allow to cook to desired consistency. Or you can precook the pasta and add when you feel the soup has cooked long enough. I have made this soup several times and I do not use a recipe. If you find a better way, or mistakes, please let me know since I am doing this out of my head.
SO HOW'D IT GO?
to avoid mushy pasta in leftover soup, I sometimes cook pasta separately then stir the desired amount into the individual servings. I then keep the soup and pasta in separate containers in the fridge.
thanks for the recipe!