Chunky Tomato Soup

Makes: 6 Servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

  • 6 tablespoons Benecol® Regular Spread
  • 1 tablespoon olive oil
  • 1 ½ cups chopped onions
  • 1 cup chopped carrots
  • 1 tablespoon finely chopped garlic
  • ½ cup chopped fresh flat-leaf parsley (or 1 tablespoon dried parsley)
  • 2 tablespoons dried oregano 
  • 1 tsp. balsamic vinegar
  • 2 (28-ounce) cans diced Italian style tomatoes, drained
  • 3 1/4 cups low-fat low sodium chicken stock
  • 2 cups fresh spinach, coarsely chopped 

Preparation

  1. Heat Benecol® and olive oil in a heavy flameproof 5-quart pot or Dutch Oven with lid. Add onions and cook until golden and translucent about 5 minutes.
  2. Add carrots, parsley, and dried oregano and cook for 2-3 more minutes.
  3. Add tomatoes, balsamic vinegar and stock, mix well. Bring soup to a boil, then reduce heat and simmer 30 minutes. 
  4. Just before serving, stir in chopped spinach. Ladle soup into 6 serving bowls. Pair with Arugula Salad or Whole Wheat Crackers!