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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