Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon light brown sugar
  • 3 - 14.5 ounce cans diced tomatoes, drained and juice reserved
  • 1 tablespoon minced garlic, about 3 cloves
  • 2 tablespoons flour
  • 2 bay leaves
  • 3-5 cups vegetable broth
  • 2 cups mini penne, cooked
  • 10 ounces baby spinach, chopped*
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon balsamic vinegar

Instruction

  • Heat the butter and olive oil in a large dutch oven over medium-high heat.
  • Add the onions and saute for 3 minutes. Add the brown sugar, tomato paste, and diced tomatoes (reserve juices for a later use).
  • Cook until the tomatoes begin to dry, about 13 minutes.
  • Add the garlic to the dutch oven, stir, and cook for about 1 minute. Stir in the flour and continue to cook for another minute.
  • Stir in the reserved tomato juice and bay leaves.
  • Add 1 cup of broth at a time, whisking after each addition, until desired consistency is reached.
  • Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes.
  • Remove the bay leaves.
  • Stir in the pasta, spinach, and balsamic vinegar.
  • Season to taste with salt and pepper.
  • Serve with Baguette or Rustic Rosemary Garlic Bread and freshly grated Parmesan.