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Add a photoServings: 8
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/2 x red onion diced
- 1 x carrot diced
- 1 x celery stalk diced
- 1 tsp chopped garlic
- 8 c. water
- 1 can tomato paste - (6 ounce)
- 4 x tomatoes diced
- 1 can tomato puree - (14 ounce)
- 1 bn fresh basil minced
- 1 lb fresh spinach minced Salt to taste Freshly-grnd black pepper to taste
Directions
- Heat oil in large soup pot over medium heat. Add in onion, carrot, celery and garlic and saute/fry till vegetables are soft, 10 min. Add in water, tomato paste, tomatoes and tomato puree. Bring to boil. Reduce heat and simmer 30 min.
- Puree in blender in several batches, if necessary. Return soup to pot and add in basil and spinach leaves. Cook till tender, 3 to 4 min. Add in salt and pepper to taste.
- This recipe yields 8 servings.
- Comments: This soup may also be served chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 20 | 21% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 631mg | 26% |
| Potassium 1017mg | 29% |
| Total Carbs 18.03g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 9.74g | 6% |
| Protein 4.28g | 7% |
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