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Tomato-Spinach Soup

Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield 4 servings (serving size: 1 cup)
It's easier to cut the package of spinach in half while it's still frozen.

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

Nutrition 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

How to Make It

  1. 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.