Nutritional Info

Nutrition Facts

Serving Size 1 (313g)

Calories 187
Calories from Fat 43 (23%)
Amount Per Serving %DIV
Total Fat 4.8g 7%
Saturated Fat 1.3g 7%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 3.1mg 1%
Sodium 802.2mg 35%
Potassium 932.4mg 20%
Total Carbohydrate 25.9g 9%
Dietary Fiber 3g 12%
Sugars 8.7g
Protein 10.2g 20%

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Recipe Description
The addition of spinach gives a contrasting color and taste to this rich tomato based soup. The pasta adds variety and substance.
Prep time
10 min
Cook time
25 min
Ready In
35 min

Ingredients

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Serves To:USMetric
1 Tablespoon(T)  olive oil
1 Cup(c)  yellow onion, chopped
4 Clove(clv)  garlic, minced
1 Teaspoon(t)  oregano, dried
1 Teaspoon(t)  basil, dried
1/2 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  salt
1 Pinch(pn)  pepper, freshly ground, to taste
1/3 Cup(c)  dry red wine
2 Cup(c)  chicken stock or broth
2 Cup(c)  beef stock or broth
28 Ounce(oz)  tomatoes in thick puree, crushed
1/2 Cup(c)  uncooked elbow macaroni
6 Ounce(oz)  fresh baby spinach, rinsed and stems removed if desired
1 Tablespoon(T)  balsamic vinegar

Preparation

In a large soup pot over medium heat, warm oil. Add onion and garlic and saute until tender, about 5 minutes. Stir in oregano, basil, thyme, salt and pepper and then the wine. Add chicken stock, beef stock and tomatoes. Bring to a boil. Add macaroni. Reduce heat to medium and cook, uncovered, until macaroni is tender, about 10 minutes. Add spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in vinegar. Ladle into bowls and sprinlde with Parmesan cheese, if desired.

Additional notes

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