This recipe doesn’t have any beef in it, but it does make it a lot heartier! It also makes it feel like homemade with half the effort and is an excellent way to use up the spinach in the crisper you bought in a fit of good intentions which is no longer usable for salad. Also a good way to use up a bunch of tomato paste if you had to open a can and then only use a tablespoon.
– you can use measuring stuff if you want but honestly it’s soup so you can just guesstimate if you like
– bowl and spoon for eating
– 1 small to medium onion, diced as rough or as fine as you care to eat your onions
– 1 clove garlic, minced (optional but exellent)
– 10-15 mls olive or other vegetable oil (2-3 tsp)
– 2 ml salt (½ tsp)
– 1-2 mls pepper flakes (leave out if you’re not okay with spice, or replace with hot sauce later in the process) (¼ to ½ tsp)
– 1 can tomato soup
– 1 soup can’s worth of milk (or alternative; just don’t, for the love of God, use water unless you absolutely must)
– 10 mls Italian spice mix (2 tsp) (if you don’t have it, use:
– 2 mls basil (½ tsp)
– 2 mls oregano (½ tsp)
– 1 ml rosemary (¼ tsp)
– 1 ml thyme (¼ tsp)
– 2 mls onion powder (½ tsp) (don’t leave it out just because you already have onion in the soup, I swear it adds something different)
– 1 ml garlic powder (¼ tsp)
– .5 mls black pepper (1/8 tsp)
– if you have it, 2 mls fennel (½ tsp)
– if you have it, 1 ml marjoram (¼ tsp)
– hot sauce to taste
– 15-45 mls tomato paste (1-3 tbsp)(also optional but also excellent)
– a few handfuls spinach or kale
– 125-250 mls cooked rice (½-1 cup)
Add the oil to a pot and heat to medium low (3 or 4 out of 9 on my stove, don’t go too high). Dump your onions, garlic, salt, kale if you’re using it, and pepper flakes if you want them and let it sit for ~5 min. You can stir if you want, but you don’t have to, because…
Dump in the tomato soup and a can’s worth of milk. Scrape up the bottom with your spoon/spatula when you stir and the excellent little brown bits will become part of your soup.
Add the Italian spice mix or the spices in the amounts listed. This is where you’d also add your hot sauce if you wanted spice but didn’t have pepper flakes, or if you’re crazy and wanted both. Add your tomato paste if you’re using it and stir fairly vigorously, it’s weirdly thick.
Add your spinach and let it sit.
Once your spinach/kale is as wilted as you want it to be, add your cooked rice and turn off the heat. Cover it and leave for about a minute to heat the rice up, then taste to see if it needs more salt – depending on what soup brand you’re using, it might, so add it if it does. Then serve!