Tomato Spinach Soup

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Freezable Homestyle Simple Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dried Rice Pasta, Dried Basil, Dried Oregano, Ground Black Pepper

Ingredients

1 onion

8 ounces baby spinach

2 tablespoons extra virgin olive oil ⚠

1 tablespoon minced garlic

6 cups chicken broth

14 ½ ounces diced tomatoes, undrained

1 cup dried rice pasta, or any other GF pasta of your choice ⚠

½ teaspoon dried basil ⚠

½ teaspoon dried oregano ⚠

1 bay leaf

¾ teaspoon sea salt, plus more to taste

ground black pepper, to taste ⚠

Instructions

1. Peel and dice the onion. Chop the spinach.

2. Heat olive oil in a large stockpot oven over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

3. Whisk in chicken broth, diced tomatoes, rice pasta, basil, oregano, and bay leaf; season with salt and pepper, to taste.

4. Bring to a boil; reduce heat and simmer until rice pasta is cooked through, per recommended package cooking times. Stir in spinach until it begins to wilt, about 2 minutes.

5. Serve immediately.