Tomato Florentine Soup

Steve Young

By
@HotDill

This recipe was shared with members of my home church by Margaret DeMoville, and it's one of the best soups we've ever made.

Easy to make, and tastes and presents like a fine restaurant!


pinch tips: Slow Cooker/Crock Pot Hints


Comments:

Serves:

4

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a new twist on tomato soup... and a fine one at that! The addition of prosciutto really sends it over the top.

Ingredients

2 Tbsp
olive oil, extra virgin
3/4 c
spinach, chopped
1/2 c
onion, diced
1/4 c
red wine
1 tsp
garlic, minced
1 Tbsp
basil, dried
1 c
tomatoes, crushed
1 1/2 tsp
oregano, dried
1 c
tomatoes, diced
2 oz
prosciutto, diced
2 c
chicken broth
Romano cheese, grated

Directions Step-By-Step

1
Heat the oil in a heavy saucepan.
2
Add the onion and garlic; cook until just soft
3
Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
4
Bring to a boil. Reduce the heat and simmer 35 minutes.
5
Add the ham and simmer 10 minutes longer.
6
Serve warm. Garnish with Romano cheese.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy