Fresh Basil, Spinach, and Tomato Soup

By á-107194

Ingredients

• 14 1/2 ounce can fat free low sodium chicken broth
• 1 teaspoon dried oregano, crumbled
• 1 medium garlic clove, minced
• 1/4 teaspoon dried tarragon, crumbled
• 1/8 teaspoon crushed red pepper flakes (optional)
• 4 small tomatoes, diced
• 2 ounces spinach leaves, coarsely chopped (about two cups)
• 2 medium green onions, finely chopped
• 1/4 cup fresh basil leaves, chopped (about 1/3 ounce)
• 1/2 teaspoon olive oil (extra virgin preferred)
• 1/4 teaspoon salt
• 4 lemon slices

Details

Servings 4

Preparation

Step 1

In a medium saucepan, stir together the broth, oregano, garlic, tarragon, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat. Stir in the remaining ingredients except the lemon. Let stand, covered for 5 minutes to absorb flavors.

To serve, ladle the soup into bowls. Place a lemon slice in each bowl.

Cooking tips:

You'll get the very best flavor if you serve the soup right after standing time.