Tomato Spinach Soup

By GwennW

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, peeled and chopped
• 6 cloves garlic, peeled and minced
• 4 (28-ounce) cans low-sodium chopped Italian tomatoes
• 12 cups low-sodium vegetable broth
• 1 (10-ounce) package frozen spinach
• Salt and pepper

Preparation

Step 1

In a heavy stockpot, heat oil over medium heat. Add onion and sauté for 3 minutes, then add garlic and sauté for 5 minutes more or until soft. Add tomatoes, vegetable broth and spinach and bring to a boil. Reduce heat to low and simmer for 45 minutes. Use an immersion blender to puree until smooth. Season to taste with salt and pepper.

Adapted from “Souper Jenny Cooks” by Jenny Levison (Schroder Media, $19.95)