Ingredients:

  • ½ cup olive oil
  • 1 large onion finely sliced
  • 7 medium tomatoes, peeled and chopped
  • 2 cloves garlic, minced
  • 1 celery stalk finely sliced
  • 2 carrots finely sliced
  • 2 tbsp chopped fresh basil
  • 1 bay leaf
  • 1 tsp thyme
  • 2 bouillon cubes
  • 6 cups water
  • 1 bunch fresh spinach, swiss chard, kale or silverbeet chopped (or 1 pkg frozen)
  • salt and pepper to taste
  • Parmesan or Romano cheese to garnish

 

Preparations:

  1. Heat the oil and add the onions and tomatoes.  Sauté for 3-4 minutes.
  2. Add the garlic cloves, celery, carrots, basil, bay leaf, and thyme.  Stir well and continue sautéing for another 2 minutes.
  3. Add the bouillon cubes and water and bring the soup to a boil.
  4. Cover the pot and simmer for 50-60 minutes.
  5. Remove the bay leaf.  Add spinach, salt and pepper and continue cooking for another 10 minutes.  Stir well.
  6. Turn off the heat and let the soup stand for 5 minutes, covered.
  7. Serve hot sprinkled with grated cheese (or pesto).

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