Tomato Florentine Soup

¼ stick of unsalted butter
2 Tbs olive oil
6 cloves garlic
1 medium-large onion
1 cup chopped carrots
2 cups chopped celery
1 large (48 ounce) chicken broth*
1 small (14.5 ounce) chicken broth
3 large (28 ounce) cans of crushed tomatoes
4 small (14.5 ounce) chopped/diced tomatoes
Little white wine as needed ~ 3 ounces or so
Bay leaf - 1-2 depending on leaf size
2 rounded teaspoons basil
1 rounded teaspoon marjoram
1 ½-2 ½ tablespoons sugar
1 rounded ⅓ cup of flour
1 large box - 1 pound - baby spinach
1 cup grated parmesan
salt and pepper to taste
Extra cheese for garnish

1 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.

Make soup vegetarian by using vegetable broth instead of chicken.
Make soup meatier by adding cooked crumbled beef or sausage or sliced grilled sausage disks.

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.