Tomato Spinach Soup

Name: Tomato Spinach Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 2 large yellow onions, cubed; 2 tablespoons olive oil; 1 can (28 ounces) diced tomatoes, undrained; 1 quart water; 4 beef bouillon cubes; 1 cup sliced fresh mushrooms; 3/4 teaspoon Italian seasoning; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 4 cups loosely packed spinach leaves; Grated Parmesan or shredded cheddar cheese, optional

TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD: 10 servings (2-1/2 quarts).

I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California

Ingredients

2 large yellow onions, cubed
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes, undrained
1 quart water
4 beef bouillon cubes
1 cup sliced fresh mushrooms
3/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups loosely packed spinach leaves
Grated Parmesan or shredded cheddar cheese, optional

Directions

1. In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

Nutrition Facts

1 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 575mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein.

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