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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg shallot finely minced
- 2 x garlic cloves minced
- 1 can diced tomatoes in juice - (28 ounce) liquid removed
- 1 can crushed tomatoes - (28 ounce)
- 2 c. good quality vegetable stock
- 1/2 bag triple washed spinach - (10-ounce bag) stems removed,
- Â Â and spinach shredded with knife
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Heat a medium soup pot over moderate heat. Add in oil, shallots and garlic. Saute/fry 5 min. Add in liquid removed tomatoes and crushed tomatoes, stir. Add in stock and stir to combine soup.
- Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 min to reduce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 66 | 48% |
| Total Fat 7.44g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 717mg | 30% |
| Potassium 443mg | 13% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.14g | 3% |
| Protein 2.9g | 5% |
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