Chunky Tomato Soup
Makes: 6 Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
6 tablespoons Benecol® Original 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
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.
Add carrots, parsley, and dried oregano and cook for 2-3 more minutes.
Add tomatoes, balsamic vinegar and stock, mix well. Bring soup to a boil, then reduce heat and simmer 30 minutes.
Just before serving, stir in chopped spinach. Ladle soup into 6 serving bowls. Pair with Arugula Salad or Whole Wheat Crackers!