Spinach and Tomato Soup

tomato soup, originally uploaded by Kim De.

First of all, please let me apologize for the picture quality of this and future blogs for who knows how long - a cup of coffee had a meeting with our camera this morning.

Luckily we are already in the market for a new camera, and we have a cheap back up (taking the poor quality photo you see). Anyway, it may be awhile before we purchase our new camera, so for a time I am stuck with this one.

Getting slowly back into the swing of things after vacation is difficult. I made tomato soup for its nutrition and ease. I must say I am disappointed with this first try. The soup was ok, but it lacked a depth of flavor - it was quite thin. Luckily there is nothing I like better then trying a new recipe! The hunt for a new tomato soup is on!

Bean, Spinach and Tomato Soup (Adapted from Rachael Ray)

2 cloves garlic, minced
1 Tbs olive oil
32 oz vegetable broth
1/2 14.5 oz can navy beans
1/2 lb baby spinach
1/4 tsp nutmeg, grated or ground
Salt and pepper to taste
1 - 14.5 ounce can fire-roasted diced tomatoes
1/4 cup grated Parmesan cheese

In a large dutch oven, saute garlic and onion in olive oil for 2 - 3 minutes over medium heat. Pour in the broth and bring liquid to a boil. add the beans to the broth and cook until they are softened, 5-10 minutes.

NOTE: If you wish the spinach to stay whole, you can blend the beans and broth now then add the rest of the ingredients.


Add in handfuls of the spinach, stirring until it wilts. Keep adding and
stirring until all of the spinach is in. Stir in nutmeg, salt, and pepper.
Add in tomatoes and stir until thoroughly heated for a couple minutes. Using an immersion blender, mix the beans, spinach and tomatoes until the consistency you desire. Heat for 5 minutes more. Serve each with a sprinkling of parmesan cheese.