Tomato-spinach soup

4 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1½ teaspoon Olive oil
¾ cup Chopped onion
1 Clove garlic, minced
1½ cup Salsa
1 cup Tomato juice
1 teaspoon Sugar
29 ounces No-salt-added whole tomatoes, (2 cans) undrained and chopped
10¾ ounce Tomato soup, (1 can) undiluted condensed reduced-fat and reduced-sodium
10 ounces Frozen chopped spinach, (1/2 package)

Directions

Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; saute for 2 minutes.

Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).

Per serving: 167 Calories; 7g Fat (33% calories from fat); 6g Protein; 25g Carbohydrate; 1mg Cholesterol; 645mg Sodium NOTES : It's easier to cut the package of spinach in half while it's still frozen.

Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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