Tomato Florentine Soup

This Tomato Florentine Soup is easy and full of flavor, which is always good for a chilly winter evening. This is how the recipe was created: "I had this soup at a favorite lunch spot near where I attended law school in Manhattan. I searched for a recipe but couldn't find one, so I made my own. The result is delicious and tastes exactly like the one I had in the city." -Kathleen Scannell Graham, Harwich, MA

Yield:

4 servings (serving size: 1 3/4 cups soup and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 23 %
Fat 5.4 g
Satfat 1.4 g
Monofat 3 g
Polyfat 0.7 g
Protein 9.5 g
Carbohydrate 32 g
Fiber 4.7 g
Cholesterol 4 mg
Iron 2 mg
Sodium 713 mg
Calcium 131 mg

Ingredients

1 tablespoon olive oil
2 1/4 cups finely chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can no salt-added tomato sauce
2/3 cup uncooked small seashell pasta
2 cups bagged prewashed spinach
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Heat oil in a small Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently. Stir in garlic; cook 1 minute. Add water, broth, tomatoes, and tomato sauce. Bring to a simmer; cook 25 minutes, stirring occasionally. Stir in pasta; cook 8 minutes. Add spinach; cook 2 minutes or until spinach wilts and pasta is done. Stir in pepper and salt. Divide soup evenly among 4 bowls; top with cheese.

Note:

March 2005