Mixed Vegetable Soup Mix
1 cup water
3/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper to taste
1 cup dry white wine
2 tablespoons red wine
1 cup tomato sauce
10 ounces frozen spinach, thawed
Place egg in large mixing bowl, beat egg during last 2 minutes of cooking. Stir in 1 cup water and 2 tablespoons oil, covering. Cook over medium heat, stirring constantly, about 2 minutes. Remove pan from heat. Mix in garlic, basil, oregano, sage, thyme, rosemary, salt, pepper and mustard. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir in wine and tomato sauce, increase heat to medium. Bring a large pot of water to a boil. Add spinach, and cook about 10 minutes more.