This is a good recipe for those days when you have some left over rustic bread that is going a little dry. Rather than throwing it away, it can be used as part of a scrummy vegetarian meal. It also makes a nice change from pasta!
Spinach ranks as one of the world’s healthiest vegetables,as not only is it rich in iron and other vitamins and minerals but also has a high concentration of bone-strengthening vitamin K. Tomatoes are equally beneficial to health as they contain lycopene, a chemical which helps the body fight against cancer-causing free radicals.
Spanish tomato and spinach “sopas”
Prep to Plate: Prep: 15 mins (less if using frozen spinach and tinned tomatoes)
Cooking time: 20 mins.
- 4 slices of rustic bread (pain de campagne style)
- 500g fresh spinach or use frozen spinach.
- 2 cloves garlic
- 2 leeks, thinly sliced
- 1 large tin of chopped tomatoes or 500g fresh tomatoes (skinned and chopped-click here for easy technique.
- 1 tbsp marjoram, parsley or mixed herbs
- 1/2 litre stock
- salt and pepper
- Cut 4 thin slices of bread and pop on a baking tray before baking in a low oven (about 100C/200F/Gas Mark 1/2). Remove after around 10 mins or before bread turns brown.
- Wash spinach leaves and chop roughly.
- Chop off the green ends of leeks and make a cross in the base. Hold under running water to wash away any soil.Then cut leeks into half and slice finely. Click here for easy technique.
- Peel and chop garlic
- Heat oil in deep-frying pan
- Add leeks and garlic and fry gently until tender. (You want them to turn a soft yellow. Watch carefully as they burn easily. Stir around pan to prevent burning.
- Add tomatoes and herbs.
- Cook gently for around 5 minutes or until sauce thickens.
- Add spinach, salt and pepper. Then add stock to pan.
- Simmer until spinach is tender (around 10-12 minutes)
To serve: Use soup or pasta bowls. Pop a slice of bread at the bottom of each bowl and cover with a generous helping of stew. Allow to stand for 30 seconds to allow the bread to soak up the juices. Then tuck in!
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