Name: Baby Shell Soup with Carrots and Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 140 g Dried cinesine (Also sold as tiny smooth pasta shells or conchigliette lisce.); 1,000 ml Vegetable broth (Lightly salted.); 180 g Carrots (About two medium carrots, cut into 6 mm dice.); 100 g Spinach (Washed, with tough stems removed and leaves roughly chopped.); 80 g Yellow onion (About half a medium onion, finely chopped.); 25 ml Extra-virgin olive oil; 35 g Parmigiano Reggiano (Finely grated, to serve.); g Fine sea salt (To taste.); g Freshly ground black pepper (To taste.)

Make ahead Make the broth with the onion and carrots up to a day ahead and refrigerate it. Bring it back to a simmer before adding the shells and spinach. If the cooked pasta absorbs extra broth as it sits, loosen the soup with a splash of hot broth.

Total: 35 min
Prep: 10 min
Cook: 25 min
Serves: 4

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Baby Shell Soup with Carrots and Spinach

Total 35 min · Prep 10 min · Cook 25 min · Serves 4

Ingredients

Skip to the method

4 servings

140 g5 oz140 g
Dried cinesineAlso sold as tiny smooth pasta shells or conchigliette lisce.
1,000 ml4¼ cups1,000 ml
Vegetable brothLightly salted.
180 g6½ oz180 g
CarrotsAbout two medium carrots, cut into 6 mm dice.About two medium carrots, cut into ¼ in dice.
100 g3½ oz100 g
SpinachWashed, with tough stems removed and leaves roughly chopped.
80 g2¾ oz80 g
Yellow onionAbout half a medium onion, finely chopped.
25 ml1¾ tbsp25 ml
Extra-virgin olive oil
35 g1¼ oz35 g
Parmigiano ReggianoFinely grated, to serve.
to taste
Fine sea salt
to taste
Freshly ground black pepper

Method

Heat 20 ml of the oil in a pot over medium-low heat. Add the onion and cook for about 5 minutes, stirring, until translucent. Stir in the diced carrots and cook for another 3 minutes.Heat 1¼ tbsp (20 ml) of the oil in a pot over medium-low heat. Add the onion and cook for about 5 minutes, stirring, until translucent. Stir in the diced carrots and cook for another 3 minutes.
Pour in the broth and bring it to a gentle boil. Simmer for about 5 minutes, until the carrots are just starting to soften. Taste the broth and add a little salt if needed.
Add the shells and simmer, stirring occasionally, until just al dente. Follow the time on the packet and stir in the chopped spinach for the last 1–2 minutes, until the leaves are tender.
Take the pot off the heat and add black pepper to taste. Ladle the soup into bowls and finish with the remaining oil and the grated Parmigiano.