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Tomato Florentine Soup Recipe

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This recipe for Tomato Florentine Soup is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T.olive oil
2 1/4 c. finely chopped onion
2/3 c chopped celery
3 cloves garlic, minced
1 c. water
2 (14 oz. each) chicken broth
1 (14 .5oz.) can diced tomatoes, undrained
1 8 oz can tomato sauce
2/3 c uncooked small seashell pasta
2 c bagged spinach
1/4 t. salt
14 cup grated fresh parmesan cheese
Directions:
Directions:
Heal oil in a small Dutch oven over medium heat. Add onion and celery. Cook 7 mins or until tender, stirring frequently. Stir in garlic and cook one minure. Add water, broth, tomatoes and tomato sauce. Bring to a simmer, cook 25 mins. stirring occasionally. Stir in pasta. Cook 8 minutes. Add spinach, cook 2 minutes or until spinach wilts and pasta in done. Add salt and pepper. When serving, top with cheese.

 

 

 

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