 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This Tomato Florentine Soup is easy and full of flavor, which is always good for a chilly winter evening. This is how the recipe was created: I had this soup at a favorite lunch spot near where I attended law school in Manhattan. I searched for a recipe but couldn't find one, so I made my own. The result is delicious and tastes exactly like the one I had in the city. -Kathleen Scannell Graham, Harwich, MA Ingredients:
1 tablespoon olive oil |
2 1/4 cups finely chopped onion |
2/3 cup chopped celery |
3 garlic cloves, minced |
1 cup water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (8-ounce) can no salt-added tomato sauce |
2/3 cup uncooked small seashell pasta |
2 cups bagged prewashed spinach |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Heat oil in a small Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently. Stir in garlic; cook 1 minute. Add water, broth, tomatoes, and tomato sauce. Bring to a simmer; cook 25 minutes, stirring occasionally. Stir in pasta; cook 8 minutes. Add spinach; cook 2 minutes or until spinach wilts and pasta is done. Stir in pepper and salt. Divide soup evenly among 4 bowls; top with cheese.
|
|