Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saut 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 4
2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste
Cut the chicken meat into 3/4\" cubes. In a large, heavy pot or soup kettle, heat the oil over me...
1. Heat a 4-quart soup pot over medium heat and add the oil. 2. Add the leeks, onion, and sea sal...
1 Choose fresh, green spinach without brown or yellow spots. 2 Remove wilted or discolored oute...
1. Get each prawn ready by peeling the shell away. Make an incision down the back and hoick out t...
1. Boil water for pasta 2. Prepare pesto: combine basil and pine nuts in a food processor or blen...