Quick Tomato, Spinach, and White Bean Soup
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Ingredients
- 1 lb. tomatoes, chopped
- 1 can (14 1/2 ounces) chicken or vegetable broth
- 1/2 cup water
- 2 teaspoons sugar
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 can (15 ounces) white beans, drained and rinsed
- 1 bunch fresh spinach leaves, washed and chopped
- 2 teaspoons olive oil
Details
Servings 4
Preparation
Step 1
Combine chopped tomatoes, broth, water, sugar, basil, garlic powder and Worcestershire sauce in a large pot; bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 20 minutes. Stir in beans and spinach, and cook another 5 minutes or until spinach is tender. Remove from heat; garnish each bowl with a half-teaspoon of olive oil before serving.
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