Ingredients:
2-3 chopped onions
1 head of garlic, minced
15 tomatoes, chunked
bunch of basil, minced
1/4 – 1/2 lbs of spinach
olive oil
48- 64 oz of stock
salt and pepper to taste
Method:
Warm oil (enough to generously cover the bottom of the pan). Saute onions for 5 minutes. Add garlic and tomatoes. Saute another 5-10 minutes. Add stock. Cook for 15-20 minutes. (I like to take the skins, that float to the top, off sometimes, if I feel like it). Add spinach, basil, salt and pepper at the end. Turn heat off. Use an immersion blender or a food processor to puree the soup. Adjust the seasonings to taste. Garnish with chopped basil. Enjoy!