Prep 10 mins
Cook 40 mins
This was found in a 2005 Cooking Light magazine. It was contributed by a reader that duplicated a recipe from a favorite restaurant in Manhatten. It is very tasty and easy to prepare.
- 1 tablespoon olive oil
- 2 1⁄4 cups onions, finely chopped
- 2⁄3 cup celery, chopped
- 3 garlic cloves, minced
- 1 cup water
- 2 (14 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2⁄3 cup small shell pasta, uncooked
- 2 cups fresh spinach, bagged and prewashed
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄8 teaspoon salt
- 1⁄4 cup parmesan cheese, freshly grated
- Heat oil in 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 and cook 8 minutes.
- Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
- Stir in salt and pepper.
- Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
What a delicious soup -- sooo much flavor for such little effort on my part : ) Made this soup tonight for a light dinner and we loved it. The only changes I made was to reduce the amount of onion and celery and I added some Italian herbs for additional flavor. Made for Spring PAC, May, 2014.
Absolutely delicious! The only change I made was to use cheese tortellini for the pasta. Serve with a luscious grilled cheese sandwich and you can't go wrong! Kudos. 10 stars if I could!
This was the first tomato florentine soup I ever made. I didn't have celery on hand, so I skipped that and added a little extra onion. I used orzo for the pasta. It is excellent! I Thanks for the fantastic recipe.