Spinach Soup
Serves 6 - 8

4 spinach, trimmed, washed, and roughly chopped
2 tbsp. extra-virgin olive oil
1 small yellow onion, peeled and chopped
3 medium cloves garlic, peeled and chopped
3 medium tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper
3/4 lb. spaghettini, broken into pieces
1 large piece parmigiano-reggiano

Put spinach with water still clinging to the leaves into a medium nonreactive pot. Cover and cook over medium heat, stirring occasionally, until leaves have wilted, about 10 minutes. Transfer spinach to a bowl and set aside. Wipe pot dry with paper towels and return to medium-low heat. Heat oil in the same pot, then add onions and cook, stirring often, until fragrant, about 1 minute. Add garlic and continue to cook and stir for about 30 seconds. Add reserved spinach, tomatoes, and 15 cups water and season to taste with salt and pepper. Increase heat to medium-high, bring soup to a boil, and add spaghettini. Reduce heat to medium and simmer soup until pasta is tender, about 15 minutes. Adjust seasonings and serve with parmigiano-reggiano for grating at the table.