This is the soup my grandmother often made for me when I visited her on a cool, fall day. I like to dunk in pieces of Italian bread to sop up the luscious juices.

Note: Ronzoni makes the only Pastina that I know of - pastina is little, tiny specks of pasta and is perfect in this soup

Serves 6

4 Tablespoons butter or trans-fat free margarine
3 10 ounce bags spinach, well washed and drained in a colander, then coarsely chopped
1 Medium sweet onion, coarsely chopped
2 Cloves garlic, coarsely chopped
salt and pepper to taste
3 Quarts water
1 ½ Cups uncooked pastina

freshly grated Romano cheese (optional)

Melt the butter or margarine in a large soup pot over low heat. Add the spinach, onion, garlic, salt and pepper to taste. Stir well to coat the spinach. Cover and cook for 15 minutes, stirring occasionally until the spinach is wilted and has released its liquids. Add the water. Raise the heat to high. Cover and bring to a boil, then reduce the heat to medium-low. Continue cooking, covered, at a medium boil for 30 minutes, stirring occasionally. Stir the pastina into the boiling soup. Raise the heat to medium-high. Continue cooking, uncovered, at a medium to rapid boil for 10 minutes, stirring frequently, until the pastina is tender and the soup is thickened. Taste for seasonings. Serve with Romano cheese and additional black pepper on top, if desired.