Sicilian Greens & Tomato Soup- anti- cancer recipes- cook for your life

Sicilian Greens & Tomato Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This simple soup is great in the summer when tomatoes are at their best. It calls for Tenerumi, but any soft leafy green, or combination of leaves, will work well if you’re not in...

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Ingredients

  • 4 cups spinach (or tenerumi for a real Sicilian flare, if you can find it)
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 medium cloves garlic, peeled and chopped
  • 3 medium tomatoes, seeded and chopped
  • 10 cups water
  • Salt and freshly ground black pepper
  • ¾ pounds whole-wheat spaghettini, broken into pieces
  • 1 tablespoon freshly grated Parmesan cheese, plus more for garnish

Nutrition Facts

Calories

283 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

48 g

Sugar

4 g

Fiber

4 g

Protein

10 g

Sodium

1289 mg

Directions

  1. Put spinach with water still clinging to the leaves into a medium nonreactive pot. Cover and cook over medium heat, stirring occasionally, until leaves have wilted, about 2 minutes. Transfer spinach to a bowl and set aside. Wipe pot dry with paper towels.
  2. Heat oil in the same pot over a medium-low flame. Add onions and cook, stirring often, until fragrant and softened, about 5 minutes. Add garlic and continue to cook and stir for 2 minutes.  Add reserved spinach and tomatoes. Sprinkle with salt, sauté 2 minutes to mix. Add the water and season to taste with salt and pepper to taste.
  3. Increase heat to medium-high, and bring soup to a boil. Reduce heat to medium and simmer soup for 10 minutes. Add spaghettini, and cook until pasta is tender, about 6-8 minutes. Add one tablespoon of grated Parmesan and adjust seasonings.  Serve with more Parmesan for grating at the table.

Chef Tips

Try this soup with the soft, sweet greens of chard leaves, or bitter greens like arugula.

Bag and freeze any extra soup in quart bags for a quick meal another day. Don’t forget to mark and date the bag!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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