Let’s Get Started!

Ingredients Needed

• 1 shallot
• large can crushed tomatoes
• 1 clove garlic
• 8 oz vegetable stock
• 5-6 fresh basil leaves
• cooked pasta (whole wheat penne)
• 2 handfuls baby spinach
• 1 tsp oregano

Directions

Peel and mince the shallot and garlic. Heat a large pot to medium heat then add the shallot, garlic and oregano. Use water or small amounts of vegetable stock to keep it from sticking as you stir until soft. (2-3 minutes) Add the can of tomatoes, stir to blend and cook over medium heat for another 3 minutes. Add 1 3/4 cups of water plus the vegetable stock. Use high heat to bring to a boil, then turn heat to low/simmer for about another 5 minutes. Add black pepper to taste along with the pasta and spinach. Cover and simmer another 4 minutes (spinach should be bright green at this point). Remove from heat; serve with fresh basil on top as garnish. Serves 2.

Benefits

This soup is made without oil or cream, which makes it very low in fat with a high nutrient value. You can substitute vegetable broth for chicken broth in any recipe and cut a large amount of saturated fats out of your diet without even noticing. If you use a whole grain pasta you are increasing your fiber intake as well. If you have a lot of okra left from your garden, throw some of that in too. I would serve this soup with a side of green vegetables such as steamed broccoli.