5
3 garlic cloves, or 2 tsp bottled chopped garlic
1 onion
olive oil
796-mL can diced tomatoes, including juice
284-mL can undiluted chicken or vegetable broth
1/2 cup salsa
170-g can tuna, drained (optional)
4 cups baby spinach
1 cup frozen corn kernels
1 tsp granulated sugar
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano leaves
feta, optional
Mince garlic and coarsely chop onion. Lightly coat a large saucepan with oil and set over medium-high heat. Add garlic and onion. Stir often until onion begins to soften, 2 to 3 minutes. Stir in tomatoes and juice, broth and salsa. Bring to a boil, partially covered, stirring occasionally.
Crumble in tuna. Add spinach, corn, sugar, pepper and oregano. Stir until hot and spinach is wilted, 2 to 3 minutes. Taste, then add more seasonings, if needed. Ladle into warm mugs or bowls and crumble in feta cheese, if you like.
Calories 66, Protein 4.4g, Carbohydrates 12.7g, Fat 0.7g, Fibre 2.4g, Sodium 476mg.
Looking for a heartwarming soup that doesn't take a lot of prep? This pantry-based soup can be put together in about 15 minutes - perfect when you want to warm up with a big mug in front of the TV.
Reheat and serve with croutons or bread for dunking or with a grilled cheese sandwich.