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Roasted Garlic and Spinach Soup


"You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days."
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45 m servings 224 cals
Original recipe yields 10 servings (10 cups)

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  1. Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
  2. Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
  3. Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

Nutrition Facts

Per Serving: 224 calories; 6.2 g fat; 34.8 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 736 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I burned the rice (not enough water for the rice) and 8 cups of beef stock was way too much. It looks nice on the original picture and I was curious (love soups).

BEST soup I have made in a long time! Was thinking chicken broth would be preferable to beef broth but no. Also used fire roasted tomatoes in the preparation which I think helped. Salt and ...