Best 4 Clear Spinach And Tomato Soup Ww Friendly Core Recipes

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Indulge in the goodness of two delectable spinach and tomato soup recipes that cater to varying dietary preferences. The first recipe presents a Weight Watchers-friendly version, while the second caters to those with a gluten-free lifestyle. Both soups offer a vibrant blend of flavors, with fresh spinach, juicy tomatoes, and a savory broth. They're not only delicious but also packed with nutrients, making them a wholesome addition to any meal. Whether you're seeking a healthier option or a gluten-free alternative, these recipes have got you covered.

Let's cook with our recipes!

CLEAR SPINACH AND TOMATO SOUP-WW FRIENDLY-CORE



Clear Spinach and Tomato Soup-Ww Friendly-Core image

From Prevention's Cooking for Good Health, 1994. This is an untried recipe that simply sounds wonderful! It falls under the CORE program if you are a fellow Weight Watcher. Otherwise here is the nutritional info. from the cookbook: Calories...116 Fat...3.8g (29% of cal.) Sat. fat...0.4g. (3% of cal.) Cholesterol...0mg Sodium...119

Provided by cricket1176

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 onion, diced
2 teaspoons garlic, minced
1 tablespoon extra virgin olive oil
4 cups chicken broth (recipe calls for defatted chicken stock)
1/2 cup orzo pasta (or other tiny pasta-couscous?)
1 lb spinach, chopped into bite-size pieces
3 tomatoes, peeled, seeded and diced
1 tablespoon fresh basil, minced (or 1 1/2 tsp dried)
1/2 teaspoon ground black pepper
grated parmesan cheese, is (optional)

Steps:

  • In a 3-quart saucepan over medium heat, saute the onions and garlic in the oil for 3 minutes, or until the onions look translucent.
  • Add the broth(stock) and bring to boil. Reduce the heat to medium low, add the past and simmer for 10 minutes.
  • Stir in the spinach and tomatoes. Simmer for 5 minutes. Stir in the basil and pepper. Serve with the Parmesan if desired.

TOMATO SPINACH SOUP



Tomato Spinach Soup image

I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.-Erna Ketchum, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

2 large yellow onions, cubed
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes, undrained
1 quart water
4 beef bouillon cubes
1 cup sliced fresh mushrooms
3/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups loosely packed spinach leaves
Grated Parmesan or shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP



Garlicky Tortellini, Spinach and Tomato Soup image

I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
6 -8 cloves garlic, chopped
1/2 cup chopped onion
4 cups vegetable broth
2 cups water
9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini
1 (14 1/2 ounce) can diced tomatoes, with their liquid
10 ounces spinach, washed and stemmed,coarsely chopped
8 -10 basil leaves, coarsely chopped
1 egg
1/2 cup grated parmesan cheese
salt and pepper

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Add the garlic and onion and saute until fragrant, 2-3 minutes.
  • Add the chicken broth and water; bring to a boil.
  • Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
  • Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
  • Stir in the spinach and basil and cook until wilted, 1-2 minutes.
  • Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
  • Drizzle into the soup and cook, stirring about 3 minutes more.
  • Remove from heat and serve.

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)



Amish Style Chicken and Corn Soup (Ww Core) image

Found this one in a Weight Watchers cookbook, and modified it to suit the WW Core program. A great way to use up leftover chicken and to provide a good flavorful lunch soup quickly. What sets this apart from so many other chicken and corn soups is the absence of dairy and the use of saffron to give the dish a distinct color, aroma and flavor. (3 Points)

Provided by justcallmetoni

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups low sodium chicken broth
8 -10 ounces skinless chicken breasts or 8 -10 ounces skinless chicken thighs
1/2 medium onion, chopped
1/2 carrot, peeled and chopped
1/2 celery, coarsely chopped
1/4-1/2 teaspoon saffron
1/2 cup frozen corn
1/2 cup cooked whole wheat egg noodles
1/2 cup celery, small cubes
1/2 tablespoon chopped parsley

Steps:

  • Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
  • Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
  • Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
  • Heat the soup until all ingredients are hot.
  • Serve.

Nutrition Facts : Calories 133.7, Fat 2.4, SaturatedFat 0.7, Cholesterol 34.6, Sodium 131.5, Carbohydrate 9.8, Fiber 1.2, Sugar 1.6, Protein 19.5

Tips:

  • Use fresh ingredients whenever possible. Fresh spinach and tomatoes will give your soup the best flavor.
  • Don't overcook the spinach. Spinach cooks quickly, so be careful not to overcook it or it will become mushy.
  • Add the tomatoes to the soup after the spinach has been cooked. This will help to prevent the tomatoes from breaking down and becoming too mushy.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste.
  • Serve the soup hot. Spinach and tomato soup is best served hot, so make sure to serve it immediately after it is made.

Conclusion:

This clear spinach and tomato soup is a delicious and healthy way to enjoy your vegetables. It is also a great way to use up leftover spinach and tomatoes. The soup is easy to make and can be ready in less than 30 minutes. So next time you are looking for a quick and easy meal, be sure to give this clear spinach and tomato soup a try.

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