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Post by NikkiT723 on Mar 18, 2005 10:39:59 GMT -5
I have not tried this. Sounds good, though. From Cooking Light, March 2005
Tomato Florentine Soup Yield: 4 servings
1 tbsp olive oil 2 1/4 finely chopped onion 2/3 c chopped celery 3 garlic cloves, minced 1 c water 2 (14 oz) cans chicken broth 1 (14.5) can diced tomatoes, undrained 1 (8 oz) can tomato sauce 2/3 cup uncooked ww pasta (original recipe calls for small seashell regular pasta) 2 c fresh spinach 1/4 tsp ground black pepper 1/8 tsp salt 1/4 c grated Parmesan cheese (not Core - optional)
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. (may need to adjust that for the ww pasta) Add spinach; cook 2 minuts 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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Post by msack3889 on Apr 16, 2005 8:24:43 GMT -5
This sounds delicious! ![:)](//storage.proboards.com/forum/images/smiley/smiley.png)
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