Ingredients:
- 2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes in juice, drained
- 1 can crushed tomatoes, 28 ounces
- 2 cups good quality vegetable stock, available in soup aisle
- 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
- Salt and pepper to your taste
Ingredients:2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan1 large shallot, finely chopped2 cloves garlic, chopped1 (28-ounce) can diced tomatoes in juice, drained1 can crushed tomatoes, 28 ounces2 cups good quality vegetable stock, available in soup aisle1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knifeSalt and pepper to your…
Ingredients:
- 2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes in juice, drained
- 1 can crushed tomatoes, 28 ounces
- 2 cups good quality vegetable stock, available in soup aisle
- 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
- Salt and pepper to your taste
