Tomato Florentine Soup

520830's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
2. Stir in garlic, cook 1 minute.
3. Add water, broth, tomatoes and tomato sauce.
4. Bring to a simmer, cook 25 minutes, stirring occasionally.
5. Stir in pasta and cook 8 minutes.
6. Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
7. Stir in salt and pepper.
8. Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.

Reviews

[Audrey M]

It is a very cold night here in Central PA and I needed some comfort food. I was looking for a Tomato Floretine Soup that I had at Starbuck's that was absolutely delicious. I came across this recipe which seemed very close to what I was looking for in a soup. This was delicious! To make this soup quicker, I substituted stewed tomatoes for the onion, celery and tomatoes to save on time. A quick and easy meal. I served in with a quiche.