Yield: 4 servings
Prep Time: 20 min
Cook Time: 25 min
A wonderfully, rich-flavored tomato soup with some delicious additions. This soup is gluten-free adaptable. See notes at the end of the recipe.
1 Tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
freshly ground black pepper to taste
1/3 cup dry red wine
2 cups low sodium, fat free chicken broth
2 cups low sodium beef broth
1 (28 ounce) can crushed tomatoes + their juice
1/2 cup uncooked elbow macaroni
6 ounces fresh baby spinach, rinsed & stems removed
1 Tablespoon balsamic vinegar
freshly grated Parmesan cheese for topping
1. In a large soup pot over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Stir in spices and then wine. Add broth 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.
2. Ladle into bowls and sprinkle with Parmesan cheese.
*To prepare this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF, and sub GF pasta for regular pasta (or leave it out).
*If you are preparing this recipe as DAIRY FREE, leave off the Parmesan cheese.
Nutritional Information per serving:
Serving size: Soup divided into 4 equal servings (does not include cheese)
Calories per serving: 218
Fat per serving: 5.5g
Saturated Fat per serving: 1g
Sugar per serving: 2g
Fiber per serving: 6g
Protein per serving: 10g
Cholesterol per serving: .5mg
Carbohydrates per serving: 33g
WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5.5