Spinach Soup

1 lb of spinach
Garlic
1 small onion
1 stick of celery
1 carrot
Red Bell pepper
3 eggs
¼ cup parmesan cheese
Navy Beans
Tubettini
Olive oil
Salt, pepper, nutmeg, oregano, crushed red pepper
Boiling Water, or broth.


Chop and saute all of the vegetables with seasonings while you steam the spinach for about 5 minutes in a pot with a cup of water (add some olive oil).  


Add the vegetables to the spinach and heat for a few minutes.  


Beat the eggs with the parmesan cheese.  Add it to the pot, stirring constantly (the water should not be hot enough to cook the egg). 


 Slowly add boiling water to the pot, while stirring.  Bring the soup to a boil and then simmer while you cook the Tubettini.  The eggs will curdle and thicken the soup.  

yummers.