Spinach and Vegetable Soup with Pastina from Welcome to Claire's: 35 Years of Recipes and Reflection

Ingredients

• Sea salt and black pepper
• 2 pounds organic baby spinach, rinsed and drained
• Freshly grated Parmesan or Pecorino Romano cheese (optional)
• 3 tablespoons organic butter, buttery spread, or extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 medium red onion, coarsely chopped
• 2 ripe tomatoes, coarsely chopped, including any juices
• 3 cloves garlic, sliced
• 2 carrots, finely chopped
• 1½ cups uncooked pastina (tiny star pasta)
• 3 quarts water