Tomato Spinach Soup - 19.3g Carbs, 5.2g Fiber
From: Fiona Haynes, About.com
Tomato Spinach Soup is really a soup for all seasons, but its bright
red color makes it perfect for a Valentine's Day lunch, don't you think?
Enjoy this delicious, quick and easy low-fat soup with some whole grain
bread and a side salad drizzled with your favorite low-fat dressing.
Prep Time: 10 minutes
Cook Time: 25 minutes
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-oz can crushed tomatoes
1 15-oz can diced tomatoes
2 cups fat-free, low-sodium vegetable broth (such as Kitchen Basics)
3-oz fresh spinach, chopped
1/4 cup chopped fresh basil
1 Tbsp balsamic vinegar
Freshly ground black pepper
Heat oil in Dutch oven or soup pot. Gently saute 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.
Serves: 4-6
Serving Size: 1 cup
Nutrition per Serving:
115 Calories, 20 Calories from Fat, 2.2g Total Fat, 0.3g Sat,
0mg Cholesterol, 309mg Sodium, 19.3g Carbs, 5.2g Fiber, 4.5g Protein
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