Monday Menu: Hearty Tomato-Spinach Soup

It’s still warm, but I am, happily, overrun with tomatoes. Besides freezing quart after quart of pureed tomatoes, I needed something else to use them in. I thought about a nice hearty Tomato Soup and Grilled Cheese, but a bunch of spinach in the frig tipped the scales to this yummy soup and fresh garlic bread.

Tomato-Spinach Soup

• 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)*
• 1/4 of a small onion, chopped
• 24 oz diced tomatoes (fresh or canned)
• 2 cups loosely packed baby spinach, cleaned
• 8 oz sliced carrots (I use frozen)
• 1 cup green beans
• 1 cup water, more as needed
• 2 tsp crushed garlic
• 1 tsp dried basil, crushed
• 1 tsp dried oregano, crushed
• 1/4 tsp red pepper flakes (opt)
• salt and pepper to taste
• Grated Parmesan for garnish
• spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.*  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.

Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*if you want to keep it vegetarian, skip the ground meat. Or substitute mushrooms, always a flavorful choice.

**Blending the spinach and tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.