Tomato Florentine Soup
Source of Recipe
Home and Garden
List of Ingredients
1 cup chopped onion
5 to 6 cloves garlic, chopped
8 cups chicken or vegetable broth, divided use
11/2 teaspoons oregano leaves
1 teaspoon thyme leaves
11/2 teaspoons basil leaves
1/2 teaspoon black pepper
1/4 cup red wine
2 cans (141/2 ounces each) chopped tomatoes, undrained
1 can (12 ounces) unsalted tomato paste
1/2 cup water
1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon balsamic vinegar
2 tablespoons Parmesan cheese, for garnish
Recipe
Spray a large soup pot with non-stick spray and warm over medium heat. Add onion, garlic and one-fourth cup of the broth. Stir and cook until onions are limp. Stir in oregano, thyme, basil, pepper and red wine. Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach that has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes. Add balsamic vinegar and serve immediately. Spoon grated Parmesan cheese on top of each bowl when serving.
Makes 14 servings.
Approximate values per serving: 86 calories, 2 g fat, 2 mg cholesterol, 985 mg sodium, 9 g carbohydrates, 2 g fiber, 9 g protein, 22 percent of calories from fat.
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