How To Prepare
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
| Servings |
|
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 no salt added crushed tomatoes
- 1 15-ounce can no salt added diced tomatoes
- 2 cups no salt added vegetable broth
- 3 ounces fresh spinach, chopped
- 1/4 cup chopped fresh basil
- 1 tbsp balsamic vinegar
- freshly ground black pepper
Ingredients
|
|
Share this Recipe