Title: Tomato-Spinach Soup
Categories: Soups and, Stews
Yield: 4 Servings

Vegetable cooking spray
1 1/2 ts Olive oil
3/4 c Chopped onion
1 Clove garlic, minced
1 1/2 c Salsa
1 c Tomato juice
1 ts Sugar
29 oz No-salt-added whole
-tomatoes, (2 cans)
-undrained and chopped
10 3/4 oz Tomato soup, (1 can)
-undiluted condensed
-reduced-fat and
-reduced-sodium
10 oz Frozen chopped spinach, (1/2
-package)

Coat a large Dutch oven with cooking spray; add olive oil, and place over
medium-high heat until hot. Add the onion and garlic; saute for 2 minutes.
Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer
10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1
cup).

Per serving: 167 Calories; 7g Fat (33% calories from fat); 6g Protein; 25g
Carbohydrate; 1mg Cholesterol; 645mg Sodium

NOTES : It's easier to cut the package of spinach in half while it's still
frozen.

Recipe by: Cooking Light, May 1995, page 128

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.