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Fresh Basil, Spinach, and Tomato Soup

Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.

Recipe information

  • Yield

    Serves 4; 3/4 cup per serving

Ingredients

2 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/4 teaspoon dried tarragon, crumbled
1/8 teaspoon crushed red pepper flakes (optional)
4 small tomatoes, diced
2 ounces spinach (about 2 cups), coarsely chopped
2 medium green onions, finely chopped
1/4 cup chopped fresh basil (about 1/3 ounce)
1/2 teaspoon olive oil (extra virgin preferred)
1/8 teaspoon salt
4 lemon slices (optional)

Preparation

  1. Step 1

    In a medium saucepan, stir together the broth, oregano, garlic, tarragon, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat.

    Step 2

    Stir in the remaining ingredients except the lemon slices. Let stand, covered, for 5 minutes so the flavors blend. Serve garnished with the lemon slices. For peak flavor, serve immediately after the standing time.

  2. Nutrition Information

    Step 3

    (Per serving)

    Step 4

    Calories: 38

    Step 5

    Total fat: 1.0g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.0g

    Step 9

    Monounsaturated: 0.5g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 104mg

    Step 12

    Carbohydrates: 6g

    Step 13

    Fiber: 2g

    Step 14

    Sugars: 3g

    Step 15

    Protein: 2g

    Step 16

    Calcium: 37mg

    Step 17

    Potassium: 399mg

  3. Dietary Exchanges

    Step 18

    1 vegetable

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSoupSoup/StewBasilHerbs & SpicesSpinachLeafy GreensVegetableTomatoMainStarterDinnerLunchDairy FreeGluten FreeNut FreeEasyQuickOne-Pot MealsSimmerCookbooks
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