December 21, 2008
This recipe is from Rachel Ray and is posted on the Food TV website. It's called Tomato and Spinach Soup. I changed it up a little bit and here is my version: Tomato and Spinach Soup 2 tablespoons olive oil 2 tablespoons red onion, finely chopped 2 cloves garlic, finely chopped 1 (28-ounce) can diced tomatoes in juice, drained 1 (28-ounce) can crushed tomatoes 2 cups good quality vegetable stock Splash of balsamic vinegar 1 tablespoon brown sugar 1/2 - 1 (10-ounce) bag baby spinach Salt and pepper to taste Saute oil and garlic in a medium soup pot for about 5 minutes. Add the drained diced tomatoes and the crushed tomatoes. Add stock, balsamic vinegar and brown sugar and stir to combine. Stir in the spinach and season with salt and pepper. Bring to a boil, reduce heat and simmer 10-15 minutes. It is very quick to prepare and pretty healthy too. If you want it to be less acidic add more brown sugar, but I like to try to keep the sugar to a minimum.