Florentine Cream of Tomato Soup

From Italian Aromas cookbook

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1⁄4 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1  garlic clove, minced
• 1 (28 ounce) can crushed tomatoes
• 1 1⁄2 cups  chicken stock
• 1⁄4 cup  instant rice
• 1⁄2 teaspoon dried basil
•  salt and pepper
• 1  tablespoon cornstarch
• 1⁄4 cup water
• 1 (6 ounce) package fresh spinach, rinsed and drained
• 1⁄4 cup sour cream

Directions

1. In a large pan, heat the oil and lightly saute the onions and celery. Add the garlic, tomatoes, chicken stock, rice and basil. Season and let simmer for 20 minutes.
2. With a food processor, puree the mixture until smooth and return to pan. If necessary, thicken by adding cornstarch diluted in water. Keep warm.
3. A few minutes before ready to serve, add the spinach and stir until just wilted. Add sour cream and heat until warmed through.