Tomato Spinach Soup
A soup for any time of year. Very tasty, very quick!
Makes 2-3 servings.
1 T. olive oil
2 T. chopped onion
1 clove garlic, minced or pressed
1 14.5 oz. can diced tomatoes (could use 2 c. diced fresh tomatoes*)
3 c. chicken broth or water
½ tsp. dried basil &/or rosemary (we like both)
Salt and pepper
½ c. quinoa (or couscous)
1-2 c. fresh spinach leaves**, sliver into ribbons or rough chop if you wish
Saute onion and garlic in oil for a minute or two, until soft and aromatic.
Add tomatoes and broth or water. Add seasoning to your taste; bring to a low simmer.
Stir in quinoa (or couscous) and cook for 4-6 minutes, until the grain is cooked. We liked it leaning just a tad to the thick side, but you could thin with a little broth or water if you wished.
Gently blend in the spinach; it’ll warm and wilt quickly.
Serve and enjoy!
*If you use fresh tomatoes, after adding them to pot with broth, cover and simmer for a few minutes, until the tomatoes “break down”.
**Could substitute spinach with chard or beet greens.
Recipe created or adapted by Liz Talley, Urban Graze
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