"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Florentine Soup Recipe

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This recipe for Tomato Florentine Soup, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Monday, November 20, 2006

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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