Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 tsp olive oil
- 2 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced tomatoes
- 2 cups fat-free, low-sodium vegetable broth (such as Kitchen Basics)
- 3-ounces fresh spinach, chopped
- 1/4 cup chopped fresh basil
- 1 tbsp balsamic vinegar
- Freshly ground black pepper
Preparation:
Heat oil in Dutch oven or soup pot. Gently sauté garlic, onion and celery until softened. Sprinkle thyme and oregano, and stir. Add canned crushed and diced tomatoes, and vegetable broth, followed by chopped spinach and basil and stir until wilted. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.Serve with crusty whole-grain bread
Serve 4-6
Per 1 cup Serving: Calories 115, Calories from Fat 20, Total Fat 2.2g (sat 0.3g), Cholesterol 0mg, Sodium 309mg, Carbohydrate 19.3g, Fiber 5.2g, Protein 4.5g
