Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Recipe by Cooking Light March 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

211 calories; calories from fat 23%; fat 5.4g; saturated fat 1.4g; mono fat 3g; poly fat 0.7g; protein 9.5g; carbohydrates 32g; fiber 4.7g; cholesterol 4mg; iron 2mg; sodium 713mg; calcium 131mg.
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