Italian Tomato Florentine Soup

Recipe by Wildroze
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READY IN: 1hr
SERVES: 4-8
YIELD: 8 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a heavy saucepan.
  • Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
  • Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
  • Reduce the heat and simmer 35 minutes.
  • Add the prosciutto and simmer 10 minutes longer.
  • Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
  • Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
  • Leftovers are even better the second day, and freeze well.
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