After Just David: Pasta Soup

By Nancy Young

 We were going to toss this recipe in with "Pot-Boilers Pâté" as a great use for the broth that remains after boiling the meatloaf; but ran out of space so we decided to share it here. But even if you don't have any cooking liquid leftover from making the recipe featured on page 21 of the Just David issue of The Storybook Home Journal, you can still create this rich and simple pasta soup by substituting any nice savory beef or chicken stock. It's especially nice if you've got a really fabulous homemade one.

1 tablespoon butter

1 tablespoon olive oil

2 tablespoons flour

1 tablespoon tomato paste

6 to 7 cups beef and herb stock left over from cooking meatloaf or equivalent amounts of good beef or chicken stock

About 1 to 1¼ lb fresh or dried ravioli, tortellini, farfalle or orzo

A small bunch of spinach

Salt and pepper to taste