This is one of my favorite soups by Chef Giovanna Huyke from Puerto Rico.

LIGHT SPINACH CREAM SOUP

1 tb butter
1 lb chopped spinach
1 chicken stock cube
4 garlic cloves
1 chopped onion
water
3/4 cup Rice Nestum Cereal
salt and pepper to taste
chopped prosciutto (1/2 cup or to taste)
1 chopped tomato
2 green onions chopped
4 tb ground Parmesan

In a big soup pot, heat the butter and sauté the spinach. Add the chicken stock cube, garlic and onion and continue cooking with the spinach. Cover with water and boil. Drain the solids, reserving the liquid, and process, adding the cereal, and return to the soup. Simmer. In a bowl, mix the chopped prosciutto, tomato, green onion and Parmesan. Taste for seasoning. Serve with a teaspoon of the salsa mixture in the top.