Ricotta Soup

Directions

1. 1
   Cook pasta until almost done in 4 quarts boiling, salted water.
2. 2
   For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
3. 3
   Return pot to medium flame and add the drained ricotta; bring to a simmer.
4. 4
   In the meantime heat the olive oil in a small saucepan and brown the garlic.
5. 5
   Add desired herbs to large pot and stir well.
6. 6
   Add olive oil and garlic and mix well.
7. 7
   (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
8. 8
   While vigorously stirring soup, add the beaten eggs.
9. 9
   Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
10. 10
    Garnish with cheese and salt& pepper to taste.