Tomato-Spinach Soup

Tomato-Spinach Soup Recipe
Photo: Lee Isaacs; Styling: Cindy Manning Barr
It's easier to cut the package of spinach in half while it's still frozen.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 19 %
Fat 3.5 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 5.7 g
Carbohydrate 32.4 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 787 mg
Calcium 176 mg

Ingredients

Vegetable cooking spray
1 1/2 teaspoons olive oil
3/4 cup chopped onion
1 garlic clove, minced
1 1/2 cups salsa
1 cup tomato juice
1 teaspoon sugar
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
1/2 (10-ounce) package frozen chopped spinach

Preparation

Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; sauté for 2 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.

Jean Kressy,

Cooking Light

May 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note