Tomato and Spinach Soup & Oven Fries with Herbes de Provence

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Tomato and Spinach SoupRecipe courtesy Rachael Ray

 

 

 

 

Recipe Summary

 

 

Prep Time: 7 minutes

 

Cook Time: 20 minutes

 

 

Yield: 4 servings

 

 

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 on soup aisle 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife Salt and pepper to your taste

 

Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

 

 

Oven Fries with Herbes de ProvenceRecipe courtesy Rachael Ray

 

 

 

 

Recipe Summary

 

 

Prep Time: 5 minutes

 

Cook Time: 25 minutes

 

 

Yield: 4 servings

 

3 all-purpose potatoes, scrubbed and dried Evoo, extra-virgin olive oil, for drizzling, about 2 tablespoons 1 tablespoon plus 1 teaspoon dried herbes de Provence, 2 palmfuls OR 1 teaspoon each: dried parsley, sage, rosemary and thyme Salt, to your taste Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of evoo, then sprinkle very liberally with 2 palm fulls of herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste.