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0.0 – 0 reviews • Soup
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1/4 cup/50 ml extra-virgin olive oil
- 1 white onion, coarsely chopped
- 1 pound/500 g fresh porcini mushroom, cleaned and coarsely chopped
- 1 bunch spinach, washed, dried and chopped
- 1 fresh chile pepper, chopped
- 2 1/2 cups/600 ml water
- Salt and freshly ground black pepper
- 1/4 cup/50 ml freshly grated Parmigiano cheese, for sprinkling
Instructions
- Heat up the extra-virgin olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the chile pepper, salt, and pepper.
- Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes.
- Sprinkle with Parmigiano cheese.
Nutrition Facts
| Calories |
212 |
| Total Fat |
16 grams |
| Saturated Fat |
3 grams |
| Cholesterol |
1 milligrams |
| Sodium |
286 milligrams |
| Carbohydrates |
11 grams |
| Dietary Fiber |
3 grams |
| Protein |
8 grams |
| Sugar |
4 grams |
