Tomato Florentine Rice Soup
photo by CountryLady
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 (32 ounce) cans tomato juice
- 3 cups chicken broth
- 10 ounces frozen spinach, thawed, drained & chopped
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 2 teaspoons parsley flakes
- 2 bay leaves
- 1 - 1 1⁄2 cup cooked rice
directions
- Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
- Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
- Remove bay leaves, add rice and simmer for 10 minutes.
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Reviews
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I was looking for a lowfat soup to take to work for lunch. This fit the bill! Because I thought the tomato juice and chicken broth contained enough salt, I didn't add the sea salt. Also, I used a 10-ounce bag of fresh spinach instead of frozen, and I added about a cup of my fresh garden tomatoes - yum! Thanks, CL!
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This soup is absolutely delicious! Although it takes a while to make, it's very easy and doesn't require much attention. The flavour is amazing! I will definitely be making this again. Due to a typo (that has now been corrected) in the recipe I used too little tomato juice, but it still turned out great (probably a bit thicker than it should have been). The only other change I made was to use brown rice for more nutrition. Highly recommended.
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We really enjoyed this soup after I tweaked it a bit. Not really sure what I did wrong but it came out really salty. I think next time I will use low sodium chicken broth and omit the salt until I am sure it won't be too salty for my family. Just added a little milk to thin it out and make it a little creamier for the kids. The kids say its a keeper, we will be making it again in the future.
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Tweaks
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I've never been to Tim Horton's, so I don't know if this tastes like the original. What I do know it that this is a great soup! I made a half recipe of this, which made about 4 first-course servings. The white pepper adds a nice little kick. I used vegetarian broth instead of chicken broth to make this a vegetarian soup.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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