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    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


 

 

 


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