Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum’s Gluten Free All Natural Brown Rice Pasta Shells. WOW!
Makes 25 cups
17 c. water
2 lbs. fresh spinach
1 T. garlic powder
1 T. ground coriander
1 T. onion powder
2 t. paprika
2 t. turmeric
1 T. ground sage
6 T. Minor’s Mushroom Base
2 T. GFS Vegetable Base
1 T. sugar
1/4 c. prepared yellow mustard
2 T. grape seed oil
12 oz. white button mushrooms, washed and cut into 1/2 inch cubes
1 lg. sweet onion, peeled and cut into 1/2 inch squares
1 lg. green pepper, cored and cut into 1/2 inch squares
1 t. salt
1 c. water mixed with 1/2 c. flour in jar with tight-fitting lid – shake vigorously till smooth
2, 28 oz. can stewed tomatoes including liquid
1/4 c. additional grape seed oil
1/4 c. dark brown sugar
1/2 t. ground nutmeg
1/2 t. ground allspice
1/4 t. red cayenne pepper
2 t. dried crushed mint
salt and pepper to taste
3 c. Goldbaums’ dried All Natural Brown Rice Pasta Shells – Gluten-Free
In extra-large soup pot bring 17 cups water to boil. Add spinach and cook till wilted. Lower heat, then add garlic powder through prepared yellow mustard to pot. Stir well.
In large skillet, over medium heat, melt oil. Add mushroom, onion, green pepper and salt. Saute till tender. Add to soup, then bring to soft boil.
Add liquid flour, stirring continuously till thickened.
Add stewed tomatoes including liquid. Stir well.
Now, transfer 4 cups solids and liquid to blender container and blend till smooth. Return to pot.
Add additional grape seed oil, brown sugar, nutmeg, allspice, red cayenne pepper and dried mint. Salt and pepper to taste.
Add dried pasta shells to softly boiling soup. Cook, stirring often, till tender.
Turn heat off and let sit till ready to serve, or cool and refrigerate for service later.
Notes: As the shells sit in the soup they begin to texture more like egg noodles as they continue to plump from the broth. Very nice gelatinous texture.
Makes a great soup for restaurants, since the pasta doesn’t degrade as it sits in the broth – it gets better!
The Mushroom Base and Vegetable Base are both salty, so you won’t need a lot of extra salt. Both are gluten-free.