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Category: Soup
Title: Tomato and Spinach Soup
Ingredients
2 T extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 T minced garlic
½ cup Ingleside Cabernet/Merlot
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock
6 ounces fresh baby spinach washed, dried and shredded with knife
Salt and pepper to taste
Directions
- Heat a medium soup pot over moderate heat.
- Add oil, shallots and garlic and sauté 5 minutes.
- Add wine and cook another 3 to 4 minutes.
- Add drained tomatoes and crushed tomatoes, stir.
- Add stock and stir to combine soup.
- Stir in spinach in handfuls to wilt it and combine with soup.
- Season soup with salt and pepper to your taste.
- Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.
