Tomato Florentine Soup

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2 1⁄4 cups onions, finely chopped
• 2⁄3 cup celery, chopped
• 3  garlic cloves, minced
• 1  teaspoon  italian seasoning
• 1  cup water
• 2 (14 ounce) cans chicken broth
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2⁄3 cup small shell pasta, uncooked (or 9-oz cheese tortellini)
• 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 Italian seasoning, 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.