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    Tomato: Tomato and Spinach Soup


    Source of Recipe


    Rachael Ray

    List of Ingredients




    2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
    1 large shallot, finely chopped
    2 cloves garlic, chopped
    1 (28-ounce) can diced tomatoes in juice, drained
    1 can crushed tomatoes, 28 ounces
    2 cups good quality vegetable stock, available on soup aisle
    1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
    Salt and pepper to your taste

    Recipe



    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.

 

 

 

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