Tomato and Spinach Soup
Ingredients
- 2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes in juice, drained
- 1 can crushed tomatoes, 28 ounces
- 2 cups good quality vegetable stock, available in soup aisle
- 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
- Salt and pepper to your taste
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