Recipe: Sassy Spinach Soup

SASSY SPINACH SOUP

1/2 cup onion, chopped
1 cloves garlic, pressed
2 tbsp butter or margarine
4 cups water
5 chicken bouillon cubes
1/2 cup noodle flakes, uncooked (or 1/2 cup broken thin noodles, uncooked)
1/2 tsp salt
1 (10 oz) pkg frozen, chopped spinach, thawed, drained
3 cups milk
1/2 cup cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
black pepper to taste

In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes.

Add water and bouillon cubes. Bring to a boil; stir to dissolve the bouillon cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally.

Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer.

Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil.

Servings: 6
Source: Pasta Cookery by Sophie K. Petrosks