I really didn’t think my kids would like this. I mean, soup filled with ONIONS, and Liam doesn’t care for spinach too much. But- Liam said this was the BEST DINNER I have EVER MADE. Huh?? It was pretty darn good. It was all pretty easy to make. I made the pizza first and got it in the oven and then started on the soup. I was glad to have a little bit left over the next day for lunch- it was just as good! Great combo!
Green Onion & Rings Soup with Mini White Pizzettes
(Everyday with Rachael Ray)
1 sheet (about 1/2 lb.) frozen puff pastry, thawed
1 10 ounce box frozen chopped spinach, thawed and squeezed dry
1/2 cup fresh ricotta
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon zest
2 large cloves garlic, chopped
A pinch freshly grated or ground nutmeg
Salt and pepper
1 8 ounce ball fresh mozzarella, grated
1/4 cup grated Parmigiano-Reggiano
3 tablespoons EVOO
3 leeks-trimmed, sliced crosswise 1/2 inch thick and thoroughly rinsed
1 bunch scallions, thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
1/2 cup dry white wine
6 cups chicken stock (I used vegetarian “chicken” stock)
1 cup ring or ditalini pasta
1 lemon, zested and juiced
Preheat the oven to 400 degrees .
For the pizzettes, roll the pastry into a 12-by-9-inch rectangle and cut into 12 three-inch squares. Crimp the edges; divide between 2 parchment-lined baking sheets.
In a medium bowl, combine the spinach, ricotta, parsley, lemon zest, garlic and nutmeg. Season with salt and pepper. Mound the ricotta mixture on the pastry squares. Top with the mozzarella and Parmigiano- Reggiano and bake until golden, 15 to 20 minutes.
Meanwhile, in a large pot, heat the EVOO over medium-high. Add the leeks, scallions and garlic; season. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the wine, let cook for 1 minute, then add the stock and bring to a simmer. Add the pasta and cook until al dente. Just before serving, stir in the lemon zest and juice. Serve the soup with the pizzettes.