8 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
Chronic Conditions
Helpful
Most Helpful
Neutral/Ok
Consume Less
Neutral/Ok
Helpful
More Helpful
More Helpful
Neutral/Ok
Consume Less
Nutrition
155
8% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 21

Carbs (net)

- 13

Fiber

30% 8

Sugars

- 12

Sugars, added

- 0

Protein

10% 5

Cholesterol

0% 0

Sodium

48% 1141

Calcium

15% 151

Magnesium

17% 71

Potassium

20% 952

Iron

21% 4

Zinc

7% 1

Phosphorus

14% 100

Vitamin A

20% 180

Vitamin C

50% 45

Thiamin (B1)

105% 1

Riboflavin (B2)

17% 0

Niacin (B3)

19% 3

Vitamin B6

41% 1

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

27% 4

Vitamin K

119% 143

Sugar alcohols

- 0

Water

- 443
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