2 tbsp ghee or coconut oil
1 large yellow onion, chopped
1 clove garlic, minced
1 ½ cups grass fed whole milk, or full fat coconut milk
1 (28 ounce) can tomato puree
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp sea salt
¼ tsp pepper
1 tbsp grated Parmesan cheese (Optional)
- Melt oil in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in tomato puree and mix well.
- Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes.
- Add spinach, basil, salt and pepper and simmer uncovered, for 2 minutes, stirring occasionally.
- Remove from heat and pour in milk and stir and sprinkle with Parmesan cheese if desired.