Italian Tomato & Pasta Soup

Finding all the ingredients can sometimes prove to be interesting here in Qatar I have found out. Even some of the simplest of items sometimes have to be left out or altered, and altering sometimes can really change a recipe I have found. Surprisingly this recipe simple as it is finding finely ground pepper and spinach actually proved to be a little difficult but has become one of the favorites made here at the house. This meal is hearty meal and for two makes for a good amount of leftovers the next day even with someone who eats as much as I do. Also even though it is good for you it taste AWSOME, and takes less than 30 minutes to make. Well with no further ado here is the recipe that I found years ago in a Men's Health magazine. I'll throw in any changes or suggestions I have tried over the years, learning to use more fresh vegetables and spices here so I have started altering certain parts of the recipe.


Italian Tomato & Pasta Soup

COLUMN 1
4 cup farfalle pasta (bowtie for us simple folk, or any pasta for that matter)
2 Tbs dried vegetable flake (have found sometimes hard to find, dry veg soup works too)
1 Tbs dried minced onion (1 small fresh onion works too, red onions create great flavor)
1 tsp sugar
1 tsp chicken bouillon
1 tsp Italian herb seasoning
1/2 tsp dried minced garlic (1 garlic clove gives more flavor)
1/4 tsp fine black pepper
5 cups of water


COLUMN 2
28 oz crushed tomato (sometimes hard to find so diced works well too)
10 oz chopped spinach
4-6 slices of cooked bacon
parmesan cheese


- combine COLUMN 1 in a large sauce pan, bring to a boil and cook 10-12 minutes
- stir in tomatoes, spinach and bacon simmer 10-12 minutes or until pasta is tender (at this stage stir this often to keep the soup from scorching)
- ladle into bowls and serve with cheese if desired