Chunky Tomato Soup

Chunky tomato soup is low in fat and super high in health. It’s full of tasty vegetables like parsnip and carrot and also very colorful with spinach mixed in at the end.

You’ll need:

-3 cups spinach leaves

-1 tbsp olive oil

-1 carrot, chopped

-1 parsnip, chopped

-3 shallots, minced

-2 cloves of garlic, minced

-1-28 oz tin tomatoes, chopped up a bit

-3 cups veggie broth

-freshly ground black pepper to taste

-¼ cup freshly grated Parmesan Reggiano cheese

Bring 4 cups of water to a boil and cook the spinach leaves for 1 minute. Drain and set aside. Once cool chop a bit, but not too small.

In a large pot, sauté the carrot, parsnip, shallots and garlic for several minutes. Add the tomatoes and after a few more minutes add the broth and pepper. Bring to a boil then remove from the heat.

Stir in the spinach and serve. Sprinkle the cheese onto each bowl. Serve with garlic toast.

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