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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.

Ellen Baker
Added: Monday, November 20, 2006


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

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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