Macarron Con Espinacas (Spinach and Pasta Soup)


                      2 cups elbow macaroni 
                      1 tsp minced onion 
                      1 tbs olive oil 
                      1/2 cup  pureed tomato 
                      2 quarts chicken stock 
                      1/2 cup chopped spinach 
                      salt and pepper to taste 
                      1/2 cup shredded white chedder 



Add macaroni to boiling water.  Boil 5 minutes.   Drain. 
Sautee onion and garlic in oil. 
Add tomato to sautee. Cook 3 minutes. 
Add stock, boil 5 minutes. 
Add remaining ingredients (except cheese), boil 10 minutes. 
Top each serving with cheese.