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Mediterranean salsa soup

5

  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 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 4.4g, 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.

Tomorrow's lunch

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

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