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Ingredients
2 Tablespoons extra virgin olive oil
1 Large shallot, finely chopped
2 Cloves garlic, chopped
1 (28 oz) Can diced tomatoes in juice, undrained
1 (28 oz) Can crushed tomatoes in sauce, undrained
2 Cups vegetable or chicken broth
10 Ounces triple washed spinach, stems removed, julienned
Salt & pepper taste
Instructions
Heat a medium soup pot over moderate heat; add oil, shallots and garlic and saut� for 5 minutes.
Add drained tomatoes and crushed tomatoes, stir. Add broth and stir to combine soup.
Stir in spinach in handfuls to wilt it and combine with soup; season with salt and pepper to taste.
Bring soup to a simmer, reduce heat and simmer 10 to 15 minutes to reduce to desired consistency.