Tomato Florentine Soup
- Number of Servings: 24
Ingredients
¼ stick of unsalted butter2 Tbs olive oil6 cloves garlic1 medium-large onion1 cup chopped carrots2 cups chopped celery1 large (48 ounce) chicken broth*1 small (14.5 ounce) chicken broth3 large (28 ounce) cans of crushed tomatoes4 small (14.5 ounce) chopped/diced tomatoesLittle white wine as needed ~ 3 ounces or soBay leaf - 1-2 depending on leaf size2 rounded teaspoons basil1 rounded teaspoon marjoram1 ½-2 ½ tablespoons sugar1 rounded ⅓ cup of flour1 large box - 1 pound - baby spinach1 cup grated parmesansalt and pepper to tasteExtra cheese for garnish1 box cooked rigatoni - al dente.Add pasta separately if preparing bowls of soup.If preparing a pot to go, for example, add cooked pasta when soup is finished.Amount depends on preference. Err on the side of a small amount of pasta per serving… about 5-8 pieces per bowl.
Sauté chopped vegetables (carrots, celery, onion) in oil and butter on medium low heat. (Can cover to sweat the veggies to move it along faster).
Add wine if dry.
Cook for 20 mins until soft.
When easily pierced with a fork,
put veggies into food process and puree.
Put mixture back on the stove and whisk in the flour.
Turn back on the heat.
Add all broth and tomato cans.
Add spices, salt and pepper.
Bring to a boil.
Turn down and simmer 30 minutes.
Throw in spinach and stir in.
Add grated cheese and stir in.
Add salt and pepper to taste
Serve when you like the looks of the spinach - the longer it's in the pot the more it wilts - doesn't make a difference. Less time is bigger leaves. Just depends on your taste.
Cook rigatoni separately, al dente, and drain.
Put a few pasta pieces in bowls and pour soup over pasta.
Garnish with grated parmesan.
Serving Size: makes about 6 quarts - serving is about 1 cup
Number of Servings: 24
Recipe submitted by SparkPeople user KATEBMOORE.
Add wine if dry.
Cook for 20 mins until soft.
When easily pierced with a fork,
put veggies into food process and puree.
Put mixture back on the stove and whisk in the flour.
Turn back on the heat.
Add all broth and tomato cans.
Add spices, salt and pepper.
Bring to a boil.
Turn down and simmer 30 minutes.
Throw in spinach and stir in.
Add grated cheese and stir in.
Add salt and pepper to taste
Serve when you like the looks of the spinach - the longer it's in the pot the more it wilts - doesn't make a difference. Less time is bigger leaves. Just depends on your taste.
Cook rigatoni separately, al dente, and drain.
Put a few pasta pieces in bowls and pour soup over pasta.
Garnish with grated parmesan.
Serving Size: makes about 6 quarts - serving is about 1 cup
Number of Servings: 24
Recipe submitted by SparkPeople user KATEBMOORE.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 4.8 g
- Cholesterol: 9.5 mg
- Sodium: 541.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.8 g
- Protein: 5.7 g
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