Tomato Florentine Soup
1 tablespoon butter
1/2 cup finely chopped onion
3 cloves garlic, minced
1/3 cup diced carrot
1 cup water
2 cans (14 oz ea) reduced sodium chicken broth
1 cup diced young zucchini
2/3 cup uncooked small shell pasta
1 can (6 oz) tomato paste (basil, garlic, oregano flavored)
1 teaspoon Italian seasoning
1 can (15 oz) diced tomatoes, un-drained
5 ounce (half 10 oz pkg) chopped frozen spinach, thawed
Salt and pepper to taste
1/4 cup fresh grated Parmesan cheese
Melt butter in Dutch oven or large sauce pan; add onion and sauté over medium heat until onion is tender. Add garlic, carrot, water and chicken broth. Bring to a boil, add zucchini and pasta bring back to a boil; gently boil 10 minutes. Add Italian seasoning, canned diced tomatoes, and chopped spinach. Bring soup back to a boil, reduce heat and simmer until spinach is cooked. Serve with grated Parmesan cheese and a crusty grilled cheese sandwich.
Notes:
If desired, soup may be thinned with additional chicken broth to preferred consistency. Recipe makes approximately 8 cups soup, serves 6
Additional “season to taste with salt and pepper” was not calculated into nutrition analysis.
For nutrition information and delicious dairy recipes go to www.UtahDairyCouncil.com
Add comment