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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 23%
  • Fat: 5.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.5g
  • Carbohydrate: 32g
  • Fiber: 4.7g
  • Cholesterol: 4mg
  • Iron: 2mg
  • Sodium: 713mg
  • Calcium: 131mg

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

  1. 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.
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