Email to Colleen Grogt      

Recipe Categories: FantastiCook's HOME PAGEAPPETIZERS Asian BakingDishSizesMadeSimple BBQ BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken Chili Cocktails COOKIES CROCKPOT Dairy-Substitutions DESSERTS ETHNIC FISHandSEAFOOD FRUIT GrossFamilyRecipes HeirloomWeightsMeasures HerbsSpices Italian MARINADES Meatless MEATS PASTA PASTRIES Pork POULTRY SALADandDRESSING SANDWICHES SAUCES SideDishes SOUPSandSTEWS VEGETABLES

Tomato Florentine Soup




Source of Recipe


Nekkie


List of Ingredients





1 Tablespoon olive oil
2 1/4 cups finely chopped onion
2/3 cup chopped celery
3 minced garlic cloves
28 ounces FF, less sodium chicken broth
1 8 oz can no-salt-added tomato sauce
1 14.5 ounce can diced tomatoes, undrained
2/3 cup uncooked small seashell pasta
2 cups bagged prewashed spinach (1 used entire bag of baby spinach and would suggest the same)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup grated fresh parmesan



Recipe





Heat oil in a small Dutch oven over medium heat. Add onion and celery, cook 7 minutes or until tender, stirring frequently. Stir in garlic, cook 1 minute. Add water, broth, tomatoes and tomato sauce. Bring to a simmer, cook 25 minutes, stirring occasionally. Stir in pasta, cook 8 minutes. Add spinach, cook 2 minutes or until spinach wilts and pasta is done. Stir in pepper and salt. Divide soup evenly among 4 bowls, top with cheese.

Calories 211, fat 5.4g, fiber 4.7 g
4 pts per serving