Ingredients

• 1 (28-ounce) can diced tomatoes
• 2 cups Puttanesca Sauce, recipe follows
• 1 (11-ounce) can evaporated lowfat milk
• 1/4 cup chopped fresh basil leaves
• 4 teaspoons mayonnaise
• 4 slices whole-wheat bread
• 1 cup baby spinach leaves
• 8 slices turkey bacon, cooked until crisp (in the microwave or skillet)
• 8 ounces shredded sharp Cheddar
• 2 teaspoons olive or vegetable oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 (28-ounce) cans crushed tomatoes
• 1 cup pitted Greek (kalamata) olives, halved
• 3 tablespoons drained capers
• 2 teaspoons anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine, optional

Instructions

1. In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.
2. Preheat broiler.
3. Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts.
4. Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.