Serves: 4
Total Calories: 563
1. In a pot of salted boiling water, cook the macaroni until tender, about 5 to 6 minutes. Drain in cold running water. Set aside.
2. In a large saucepan, heat oil over medium heat, and cook the onion and garlic until softened, 3 to 4 minutes. Add the tomatoes, and cook, stirring frequently, until reduced and thickened, about 5 minutes. Add the broth, and bring to a boil. Stir in the spinach, salt, red pepper, and macaroni. Simmer, uncovered, 5 minutes. Divide the soup among 4 soup bowls, and sprinkle with cheese. Serve at once with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spinach and Macaroni Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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