This simple soup is great in the summer when tomatoes are at their best. It calls for Tenerumi, but any soft leafy green, or combination of leaves, will work well if you’re not in... Sicily. Pick your favorite, (we happen to like spinach), make a big pot, and mangia
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 2 minutes. Transfer spinach to a bowl and set aside. Wipe pot dry with paper towels.
Heat oil in the same pot over a medium-low flame. Add onions and cook, stirring often, until fragrant and softened, about 5 minutes. Add garlic and continue to cook and stir for 2 minutes. Add reserved spinach and tomatoes. Sprinkle with salt, sauté 2 minutes to mix. Add the water and season to taste with salt and pepper to taste.
Increase heat to medium-high, and bring soup to a boil. Reduce heat to medium and simmer soup for 10 minutes. Add spaghettini, and cook until pasta is tender, about 6-8 minutes. Add one tablespoon of grated Parmesan and adjust seasonings. Serve with more Parmesan for grating at the table.
Try this soup with the soft, sweet greens of chard leaves, or bitter greens like arugula.
Bag and freeze any extra soup in quart bags for a quick meal another day. Don’t forget to mark and date the bag!