Italian Spinach Tomato Soup

by | Jan 20, 2016 | Recipes, Soups | 0 comments

When it is cold outside, I want to be warm inside. Some of my favorite warming things I enjoy are: cozy blankets, fuzzy socks, hot tea, my dog, and soup. Now if I have all of those at once, I am in heaven. Since January is National Soup Month, I am contributing this amazing soup to the list of yumminess. This is one that I shared with one of my cooking classes that I co-taught with Elizabeth Fresse. And this was adapted from Gimme some Oven’s recipe. I changed it to fit the dietary needs of my family.

Enjoy.

Italian Spinach Tomato Soup

Smooth in taste and warm in your belly.
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Servings: 6 people
Course: Soups
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Tbs olive oil organic
  • 1 cup carrots organic, diced
  • 1 cup celery stalks chop entire stalk, including leaves
  • 6 cups vegan chicken stock
  • 1 14 oz tomatoes organic, canned crushed or diced
  • 1 1/2 cups gluten free orzo or pasta
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 4 cups baby spinach organic
  • sea salt

Method
 

  1. In large soup pot put olive oil, and diced celery and carrots. Saute for about 3-4 minutes, or until translucent.
  2. Add vegan chicken stock or cubes. (If adding bouillon cubes, saute with veggies and then add water.)
  3. Add in the canned crushed or diced tomatoes, pasta and spices to the rest of the soup. Bring to a boil and then reduce to simmer for about 10-12 minutes, or until pasta is cooked.
  4. Mix spinach in the last 2 minutes of cooking soup. Let spinach wilt. Enjoy.

Notes

Make sure to add the pasta last and serve immediately after it has cooked. If you cook too long, your noodles will disappear.

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