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Tomato and Spinach Soup

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  • 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 in soup aisle
  • 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
  • Salt and pepper to your taste

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