1/1 Photo of Tomato Florentine Soup With Pasta
I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.
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- 1 (28 ounce) can ground tomatoes, undrained (I used Muir Glen)
- 2 (28 ounce) cans water (use the empty tomato can)
- 1 tablespoon onion powder
- 1 teaspoon dried basil
- 1 medium carrot, peeled and diced (about 1/2 cup)
- 1 small onion, diced (about 1/2 cup)
- 3 beef bouillon cubes
- 1/2 teaspoon salt (optional)
- 3/4-1 cup shell pasta or 3/4-1 cup ditalini
- 1 (14 ounce) package frozen leaf spinach or 1 (10 ounce) package frozen chopped spinach
- grated parmesan cheese (optional)
- 1Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
- 2Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
- 3Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
- 4Stir in spinach. Heat through.
- 5Serve with grated Parmesan cheese if desired.
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Nutritional Facts for Tomato Florentine Soup With Pasta
Serving Size: 1 (377 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 78.9
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.1 mg
- Sodium 281.4 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 3.4 g
- Sugars 4.4 g
- Protein 4.4 g