5 ounces fresh baby spinach, stems removed and chopped
DIRECTIONS
Heat the oil in a dutch oven over medium heat. When the oil is hot add the onion, celery, carrot, bell pepper, 1 tsp salt and 1/4 tsp pepper. Stir to combine and cook, stirring occasionally, until vegetables are lightly browned and softened, about 10 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and vegetable broth. Bring to a boil then reduce heat to medium-low. Cover the pot and simmer, stirring occasionally, for 30 minutes.
Puree the soup using an immersion blender or a stand blender in batches.
Stir in the spinach, cover the pot and simmer about 5 more minutes.
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