Instructions: Beat the egg whites until stiff peaks form.

Combine the broth, tomato paste and wine in a heavy 6-quart saucepan over low heat and stir until the tomato paste is dissolved. Add the egg whites and use a wire whisk to stir until the mixtures comes to a rolling boil.

Remove the saucepan from the stove and allow it to stand 15 minutes without moving it. Line a fine-mess sieve with several thicknesses of cheesecloth or a damp kitchen towel and place it over a clean saucepan.

Pour the broth and egg white mixture through the he sieve . When you are nearly ready to serve the consomme, season it with salt and pepper to taste and place it over low heat.

Bring a large pot of water to a boil over high heat. Add a tablespoon of salt and the pasta and cook, stirring frequently, until the pasta is tender, 5 to 7 minutes after the water comes back to the boil. Rinse the spinach leaves, dry, roll and cut into chiffonade. Strain the pasta and divided it among six preheated individual soup plates. Ladle the consomme over the angel hair and garish with the shredded spinach.

Description: "A clear soup inspired by the Italian classic pasta en brodo: pasta in broth. Here the broth is vegetarian."

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