Time:1 hr 30 minYields:servesCost:$7.20 per serveDifficulty:3/10
Cost excludes: Butter, Spinach, Parmesan rind
Pasta expands soooooo much and it absorbs soooo much liquid. My pasta soup turned into a pasta brick.
Ingredients
Leeks1whole
Brown onions0.5whole
Chinese celery1bunch
Garlic2cloves
Olive oil2tbsp
Butter a lump
White wine0.5cups
Diced tomatoes400grams
Chicken stock6cups
Stelline pasta100grams
Spinach a bunch
Parmesan rind1whole
Steps
Dice onion moderately, quarter and slice leek thin and chop celery into 1cm or so pieces, then wash both thoroughly. Slice garlic thinly.
On medium-high heat in a large pot with oil and butter, fry leek onions and celery for 10 minutes.
Add garlic, fry for 2 minutes.
Add wine then fry it off.
Add diced tomatoes, stir through then add stock and rind.
Simmer for 30 minutes uncovered.
Remove rind, add pasta, cook for 5 minutes, stir in spinach at end.
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Diary
2024-12-30
21:12
Really really tired. I reckon I put too much wine, next time 0.25 cup. I don’t like waht the cream did and I used way too much pasta (400g). Need to add more stock too.
2025-02-26
21:12
No cream, 0.25 cup wine, way less pasta (100g), more stock (6 cups up from 5). Used about 2/3 of the length of the leek. Ended up covering pot after 20 min, with heat on medium, so it doesn’t become a pasta block again.