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Ingredients
- 1 (28-ounce) can diced tomatoes
- 2 cups Puttanesca Sauce
- 1 (11-ounce) can evaporated lowfat milk
- 1/4 cup chopped fresh basil leaves
- 4 teaspoons mayonnaise
- 4 slices whole-wheat bread
- 1 cup baby spinach leaves
- 8 slices turkey bacon, cooked until crisp (in the microwave or skillet)
- 8 ounces shredded sharp Cheddar
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.
Preheat broiler.
Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts.
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