Fresh Basil, Spinach, and Tomato Soup
By á-107194
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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.
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