This is another wonderful David Rocco recipe. At first I thought it may be a little plain and thin, but don’t let the minimal ingredients fool you. I love David’s opinion about adding water instead of stock to yummy soups. If you do all this work to layer in flavours, you don’t need stock, and in fact, the stock muddles the natural flavours you’ve developed. Serve with fresh French bread and you have a killer meal. If you want to beef it up a bit, add some pre-cooked rice.
2 cloves garlic, minced
1 small onion, diced
salt and pepper
2 containers of baby bella mushrooms
1 tsp. rosemary
1 tsp. thyme
1 tsp. oregano
Heat about 2 T. of olive oil in a pot or deep sauce pan and saute garlic, onions, chili flakes and season well with salt and pepper.
Add two containers of cleaned and thinly sliced baby bella mushrooms along with herbs. Add more salt and pepper to taste and a splash of water. Saute until a little soft.
Add about 5-6 cups of water or enough to make enough soup for your family. Season to taste.
5-6 cups of chopped spinach to simmering soup and stir for 5-7 minutes. Serve with bread and sprinkle freshly grated parmigiano on top. Bon appetit!