Chunky Spinach and Tomato Soup
Serve with crusty French Bread.

Servings: 4

2 tablespoons extra-virgin olive oil
1 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
5 ounces spinach leaves, washed completely and stems removed, then shredded
Salt and pepper to taste

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.

Per Serving: 197 Calories; 9g Fat (40.6% calories from fat); 1g Saturated Fat; 6g Protein; 25g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 872mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Vegetable; 2 Fat.

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