Home > Tomato Recipes > Maybe A Tomato-Spinach Soup While You Wait…..

Maybe A Tomato-Spinach Soup While You Wait…..

We’re moving along getting things in order to provide some great information on your Tomato Gardening adventures, of course this will take a few days….maybe even a week, but never fear, we’re doing pretty good. It occurred to us that you might get a little hungry, so we’re going to provide you with a recipe to tide you over until we get our ducks in a row.I can’t be sure but I believe this came from an old recipe book called, “Cooking With Tomatoes”, in any event, it’s pretty OK. Here’s what you’ll need:

2 pounds spinach (1 or 2 generous bunches)

1 tablespoon extra virgin olive oil

The Classic Spinach-Tomato Soup

A great Tomato based soup

2 garlic cloves, minced

1 (14-ounce) can tomatoes (Hunt’s is an excellent choice), chopped, with juice, or 2 good-sized tomatoes, chopped

1/2 teaspoon paprika

5 cups water

1 tablespoon fresh lemon juice (more to taste)

1/4 cup rice

Salt to taste

1. Stem and wash the spinach, keeping the stems and leaves separate. Clean (snap) off the ends of the stems and throw away. Cut the stems into 1/4-inch lengths. Coarsely chop half the leaves, or stack and cut into strips. Refrigerate the remaining leaves to use elsewhere. Reserve the chopped leaves.

2. Heat the olive oil over medium heat in a large saucepan, or another suitable vessel, and add the garlic. Cook, stirring, just until it begins to smell fragrant, approximately 30 seconds. Add the tomatoes and paprika. Cook over medium heat, stirring often, until the tomatoes have reduced slightly. Add the spinach stems, water and lemon juice, and bring to a gentle boil. Cover and cook for 10 minutes. Reduce the heat to low, and add the rice and salt to taste. Simmer uncovered until the rice is tender, about 14 minutes. Stir in the chopped spinach, simmer one minute, remove from the heat and serve.

This will serve 2-4.

Posted Wednesday, May 19th, 2010 by by admin, under Tomato Recipes.

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