10 cups spinach
(1 to 1 1/2 lb. untrimmed)
1 1/2 Tbs. butter or margarine
½ cup scallions or onion
½ cup carrots
1 small clove garlic
6 cups chicken broth
½ cup uncooked small pasta or rice
Salt and pepper to taste
Grated Parmesan Cheese (optional)

Serve the soup as soon as the spinach is done, so the bright green color isn’t lost. The spinach should be added just before serving. Don’t cover the pot or the spinach will darken, and although the flavor will still be good, the color won’t.

Prepare the spinach. by removing stems, washing, and coarsely chopping. Thinly slice scallions or chop onion. Peel and finely chop carrots. Finely chop garlic.

Melt the butter in a 4-qt saucepan. Add the scallions, carrots, and garlic and sauté until the scallions begin to soften (2 to 3 minutes). Add the chicken broth. Cover and bring to a boil, then add the pasta or rice. Simmer, covered, until the pasta or rice is cooked (5 to 15 minutes). Just before serving time, stir the spinach into the hot broth mixture. Cook, uncovered, for 2 to 3 minutes or until the spinach wilts. Add salt and pepper to taste. Top with grated Parmesan cheese.