Recipe courtesy of Rachael Ray

Tomato and Spinach Soup

Name: Tomato and Spinach Soup
Prep time: P0Y0M0DT0H7M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
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 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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Level: Easy
Total: 27 min

Prep: 7 min
Cook: 20 min

Yield: 4 servings

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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 in soup aisle

1/2 ten-ounce sack triple washed 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.