Garlic Soup with Spinach - 20g Carbs, 3g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
4 tablespoons fruity olive oil
4 garlic cloves -- peeled
4 slices French bread -- thickly sliced
5 plum tomatoes -- to 6, skinned, seeded and chopped if fresh, chopped if canned
8 cups broth -- the best you can buy
8 ounces spinach -- to 10 oz, washed and trimmed
Heat the olive oil over medium-high heat in a thick-bottomed pot that is large enough to hold the stock. Add the garlic cloves and cook, stirring and turning, until the garlic is toasted lightly brown. Remove the garlic to a plate and cook the bread on both sides until browned. Remove it. Add the tomatoes and cook, stirring, for a minute or two, until they begin to break up. Add the stock, bring to a boil, lower the heat, and simmer for about 5 minutes. Remove the thickest stems from the spinach and discard, coarsely chop the spinach.Add the spinach to the pot, and while it is cooking, spread each of the slices of bread with a clove of garlic. Pour the soup into a tureen and float the bread on top. Serve immediately.
Makes 4 large servings
Time: about 30 min
Author Note: I love all forms of garlic soup, but this one, which is extra rich, is my favorite. The sweetness of the sauteed garlic combines beautifully with the acidic spinach and tomatoes. A lovely lunch or light supper dish.Other greens to use: Any of the tender greens, but nothing more bitter than spinach - try chard or beet greens, or tender Chinese cabbage like tah tsai.
Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
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Per Serving (excluding unknown items): 221 Calories; 15g Fat (57.8% calories from fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 205mg Sodium
Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 3 Fat
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