[Tomato and Spinach Soup]
Source: 30 Minute Meals Rachael Ray
Try leeks instead of Shallots
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- 4 Large tomatoes
- basil to taste
- red pepper flakes
- 2 cups good quality vegetable stock, available on soup aisle
- Fresh Spinach, stems removed and spinach shredded with knife
- Salt and pepper to your taste
Directions
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add 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 minutes to reduce. |
[ Back to top ]
Categories
Soups[ Back to top ]