Tomato Florentine Soup

4 tablespoons olive oil
1 cup onion, diced
2 teaspoons garlic, minced
2 cups whole canned tomatoes (canned fine)
2 cups tomatoes, diced (canned fine)
4 cups Vegetable broth
1 1/2 cups spinach, rinsed, stems trimmed, leaves chopped
2 tablespoons basil
3 teaspoons oregano
1 teaspoon rosemary
1-2 cup parmesan cheese, shredded
Italian Bread

Makes approx. 4 servings
1. Heat oil in heavy saucepan
2. Add the onion and garlic and cook until soft,
stirring occasionally to aviod sticking.
3. Add the whole tomatoes(crushing them by
hand as you add them to the pot), diced
tomatoes, broth, spinach, and herbs. Bring to a
boil.
4. Reduce the heat and simmer 35 minutes.
5. Meanwhile, cut the bread into 3/4 inch slices
and place them at the bottom of the serving
bowls. (For an added flavor, toast the bread
slightly and rub with a slice of garlice.) Sprinkle
the top of each slice with cheese.
6. Carefully spoon the soup over the bread,
completely covering the slice by at least an
inch, and garnish with more of the parmesan
cheese.
7. Leftovers are even better the second day, and
freeze well.




Number of Servings: 4

Recipe submitted by SparkPeople user OCEANASIDHE.