Tomato Florentine
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 179.9
- Total Fat: 5.3 g
- Cholesterol: 2.0 mg
- Sodium: 1,097.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.8 g
- Protein: 6.8 g
View full nutritional breakdown of Tomato Florentine calories by ingredient
Introduction
This is a quick, heartly soup that freezes well for healthy meals in a pinch. Skip the cheese and use egg-free pasta and this is VEGAN. Parmesan adds This is a quick, heartly soup that freezes well for healthy meals in a pinch. Skip the cheese and use egg-free pasta and this is VEGAN. Parmesan addsNumber of Servings: 4
Ingredients
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3-16oz. cans diced tomato (use low sodium if desired)
1-16oz. can tomato sauce
1 lg. white/yellow onion, diced fine
3 cloves garlic, minced
1 T. olive oil
1 vegetarian bouillon cube
2 bay leaves
1 T. Italian seasoning mix, crushed in hand
1/2 c. small dried pasta (shells or acini di pepe)
8 oz. water
3 cups fresh spinach, chopped roughly
2 T. parmesan cheese (optional)
Directions
Dice onion very fine and mince garlic.
In a heavy sauce pan (4qt. or larger) over medium heat, saute onion and garlice lightly with oil, until onion is translucent but not browned.
Crush Italian seasoning into veggie mix and saute 2 minutes.
Add diced tomato, sauce, water, bouillon and bring to a gentle boil.
Add pasta and simmer 10 minutes.
Add spinach and stir, cooking another minute or so.
Top each serving of soup with a dusting of parmesan if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MPDILL.
In a heavy sauce pan (4qt. or larger) over medium heat, saute onion and garlice lightly with oil, until onion is translucent but not browned.
Crush Italian seasoning into veggie mix and saute 2 minutes.
Add diced tomato, sauce, water, bouillon and bring to a gentle boil.
Add pasta and simmer 10 minutes.
Add spinach and stir, cooking another minute or so.
Top each serving of soup with a dusting of parmesan if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MPDILL.