Low Fat
| 2 | tsp olive oil |
| 2 | garlic cloves, finely chopped |
| 1 | cup onion, finely chopped |
| 1/2 | cup celery, finely chopped |
| 1 | tsp thyme, dried |
| 1 | tsp oregano, dried |
| 28 | ounce tomatoes, crushed |
| 15 | ounce tomatoes, diced |
| 2 | cups vegetable broth, fat-free, low-sodium |
| 3 | ounces fresh spinach, chopped |
| 1/4 | cup fresh basil, chopped |
| 1 | tbsp balsamic vinegar |
| 1 | Freshly ground black pepper |
- Heat oil in Dutch oven or soup pot. Gently sauté garlic, onion and celery until softened. Sprinkle thyme and oregano, and stir. Add canned crushed and diced tomatoes, and vegetable broth, followed by chopped spinach and basil and stir until wilted.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.
Vegetables, Main Dish, Side Dish, Soup
| Nutrition Facts | ||||||
Serving Size 333.7g |
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Amount Per Serving |
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|
Calories 79 Calories from Fat
23 |
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% Daily Value* |
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|
Total Fat
2.5g 4%
|
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|
Saturated Fat
0.4g 2%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
285mg 12%
|
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|
Total Carbohydrates
11.8g 4%
|
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|
Dietary Fiber
3.4g 14%
|
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|
Sugars
6.5g |
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|
Protein
4.2g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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