Tomato-Spinach Soup

Name: Tomato-Spinach Soup
Ingredients: Vegetable cooking spray; 1 1/2 teaspoons olive oil; 3/4 cup chopped onion; 1 garlic clove, minced; 1 1/2 cups salsa; 1 cup tomato juice; 1 teaspoon sugar; 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped; 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted; 1/2 (10-ounce) package frozen chopped spinach

10 ingredients

1 steps

Ingredients

Vegetable cooking spray
1 1/2 teaspoons olive oil
3/4 cup chopped onion
1 garlic clove, minced
1 1/2 cups salsa
1 cup tomato juice
1 teaspoon sugar
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
1/2 (10-ounce) package frozen chopped spinach

Directions

1

Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; saute for 2 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.