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
Cooking Light MARCH 2005
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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