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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Low Fat Ingredients:
2 tsp olive oil |
2 garlic cloves, finely chopped |
1 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1 tsp thyme, dried |
1 tsp oregano, dried |
28 ounce tomatoes, crushed |
15 ounce tomatoes, diced |
2 cups vegetable broth, fat-free, low-sodium |
3 ounces fresh spinach, chopped |
1/4 cup fresh basil, chopped |
1 tbsp balsamic vinegar |
1 freshly ground black pepper |
Directions:
1. 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.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.
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