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:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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