Mediterranean salsa soup

3

PREP TIME

5 min

Makes

4 to 6 servings

* PLUS Cooking time: 5 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 66,
  • Protein
  • 4.4 g,
  • Carbohydrates
  • 12.7 g,
  • Fat
  • 0.7 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 476 mg.

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.

Tomorrow’s lunch

Reheat and serve with croutons or bread for dunking or with a grilled cheese sandwich.

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