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Category: Soup

Title: Tomato and Spinach Soup


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



  1. Heat a medium soup pot over moderate heat.
  2. Add oil, shallots and garlic and sauté 5 minutes.
  3. Add wine and cook another 3 to 4 minutes. 
  4. Add drained tomatoes and crushed tomatoes, stir.
  5. Add stock and stir to combine soup.
  6. Stir in spinach in handfuls to wilt it and combine with soup.
  7. Season soup with salt and pepper to your taste.
  8. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.

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