Rev: Tomato Florentine Soup

[stacy7272]

This recipe is in the March 2005 issue of Cooking Light.

Very easy to put together and very good! I thought a lot of stuff was going into this soup for just 4 servings but it turned out to be exactly 4 servings. DH and me at dinner and then I had a friend over for lunch and we had the leftovers. I am very self-conscious of my cooking so offering it to my friend says a lot!

Tomato Florentine Soup
From Cooking Light


"I had this soup at a favorite lunch spot near where I attended law school in Manhattan. I searched for a recipe but couldn't find one, so I made my own. The result is delicious and tastes exactly like the one I had in the city." -Kathleen Scannell Graham, Harwich, MA

1 tablespoon olive oil
2 1/4 cups finely chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can no salt-added tomato sauce
2/3 cup uncooked small seashell pasta
2 cups bagged prewashed spinach
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese

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. Add spinach; cook 2 minutes or until spinach wilts and pasta is done. Stir in pepper and salt. Divide soup evenly among 4 bowls; top with cheese.

Yield: 4 servings (serving size: 1 3/4 cups soup and 1 tablespoon cheese)

NUTRITION PER SERVING
CALORIES 211(23% from fat); FAT 5.4g(sat 1.4g,mono 3g,poly 0.7g); PROTEIN 9.5g; CHOLESTEROL 4mg; CALCIUM 131mg; SODIUM 713mg; FIBER 4.7g; IRON 2mg; CARBOHYDRATE 32g

Cooking Light, MARCH 2005

[SueK]

Stacy- thanks for the review. I was eyeing up spinach last weekend and couldn't remember why, and now you've reminded me. :) I definitely want to try this out this week. I just have to get back to the store to finally buy the spinach!

[kristalsnow7]

I liked this recipe also. Next time I might add a bit more spinach than called for, just because I like it so much. Very easy and worthy of repeating.

[KCSoccer]

I made this yesterday for lunch for my sick son (who is tired of chicken soup). We both loved it! It will definitely be added to our rotation of favorite soups.

[sneezles]

I made this for lunch today with a few additions. I added more spinach after reading Kristal's post, added about a cup of finely diced carrots (I hate leaving out a member of the trinity ;) ) and about 1/4 tsp of cayenne. I did caramelize the veggies before adding the tomatoes and broth (used all broth, no water) and then after it had simmered for about an hour (lot longer than the 25 minutes called for) I used my immersion blender to purée it before adding the pasta. Loved it!

[SusanL]

your suggestions are on our recipe for tomorrow. Can't wait, I love Tomato Florentine Soup!!

[sneezles]

Susan,
I found this other recipe that I'd had saved in MasterCook (found when importing the CL version). I hadn't made it in a long time but thought I'd share the recipe (adjusted for my sodium issues ;) ) to compare to the CL one. I loved this one with all the herbs wish I had remembered before making the CL one but it was very good too. I may have to make this version again to compare tastes!


* Exported from MasterCook *

Tomato Soup Florentine

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
5 cloves garlic -- minced (5 to 6)
8 cups Brown Chicken Stock -- divided
1 1/2 teaspoons oregano
1 teaspoon thyme
1 1/2 teaspoons basil leaves
1/2 teaspoon white pepper
1/4 cup red wine
28 ounces no salt added stewed tomatoes -- (14 1/2 ounces each) undrained, chopped
12 ounces no salt added tomato paste -- (12 ounces)
1/2 cup water
3 cups spinach -- baby spinach, chopped
1 tablespoon balsamic vinegar
2 tablespoons grated Parmesan cheese -- for garnish
1/2 teaspoon salt

Spray a large soup pot with nonstick spray and warm over medium heat. Add onion, garlic and 1/4 cup of the broth. Stir and cook until onions are limp. Stir in oregano, thyme, basil, pepper and red wine.

Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach which has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes. Add balsamic vinegar and serve immediately after adding vinegar. Spoon grated Parmesan cheese on top of each bowl when serving.


Per Serving (excluding unknown items): 65 Calories; trace Fat (6.2% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat.

Serving Size: 1 cup

[SusanL]

Thank you so much, I am also having sodium difficulties, I know that I really need to watch how much sodium I eat. I can feel it my joints, I am getting old and I am not 50 yet!! Will try this recipe tomorrow, it is cold in PA!!

[Andrea_2]

I really liked this recipe too! I have been disappointed in a lot of CL soup recipes, but this one is a definite keeper! I followed the suggestion to increase the spinach (I just put in an entire 5 oz bag since I didn't know what I'd do with the leftovers anyway), and it turned out great.

[sneezles]

We had the leftovers for lunch today and it was very good. I am still going to make the other recipe that I posted for differences, the CL recipe is very good regardless.