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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I went looking for South Beach-friendly recipes that would get my husband to enjoy his veggies - and even he loved this recipe. It's great as a side. I love it for lunch with a small salad. Ingredients:
fresh or canned vegetable (or chicken) stock |
1/4 cup extra virgin olive oil |
2 garlic cloves - minced |
3 green onions - sliced |
1 28 oz. can crushed tomatoes |
1 15 oz. can diced tomatoes |
1 pkg. frozen spinach, thawed and well drained |
salt and pepper |
Directions:
1. In about 2 tablespoons of oil, saute garlic cloves and onions.
2. Add in vegetable stock and bring to slow boil.
3. Add in both cans of tomatoes. Allow soup to cook at a low heat for about five minutes.
4. Add thawed spinach and simmer another 5 minutes.
5. Salt and pepper soup to taste.
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