Thursday, June 9, 2016

Tomato Florentine Soup

This is another new soup that was introduced from a grocery store flyer with great flavors. I made some adjustments according to what was missing in my pantry.

Tomato Florentine Soup

1 Tbsp. olive oil
1 small onion chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 cup water
32 oz. chicken broth
1 can - 14oz. diced tomatoes, undrained
1 can tomato soup, undiluted (8 oz. can of tomato sauce can be used instead)
1 cup small shell pasta, uncooked
2 cups fresh spinach
salt and pepper to taste
Grated or shaved Parmesan cheese, for topping

Heat oil in dutch oven or large soup pot over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, and tomato soup.
Bring to a simmer ad cook about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, until leaves wilt and the pasta is al dente.
Season with salt and pepper, to taste, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Serves: 4-6

4 comments:

  1. This looks like a very tasty soup for a light summer meal.

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  2. That looks lovely, thanks Ellen.

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  3. That looks lovely, thanks Ellen.

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  4. I was excited to see this recipe appear as I have some lovely fresh spinach that I wanted to use. This soup was delicious and I was excited to walk out to my garden and pick a nice handful of spinach and use it in this soup. I also added a few fridge leftovers: cooked ground beef, a smattering of kidney beans, some diced tomatoes, and some frozen chicken stock. The soup turned out wonderful, and the grated Parmesan cheese was a nice taste surprise. Set out some fresh baked bread or cornbread and you have a meal. This recipe is highly recommended by me!

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