Tomato-Spinach Soup

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

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 19%
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.7g
  • Carbohydrate: 32.4g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 787mg
  • Calcium: 176mg

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

  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.
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