Tomato Florentine Soup

Grace Stewart


I don't remember where I got this recipe, but have made it a few times, it's easy to make and you can add in or take out whatever you choose to. You can add more of something that you really like, etc, etc.
I made this batch with ingredients I had on hand, like zucchini, spinach, yellow squash, green bell pepper, onion, leftover spaghetti, and I added some garlic too. Didn't have the tomato juice but it was very good with out it. Made some garlic bread to go along with it. YUM!!!

pinch tips: How to Skin Carrots, Potatoes and Apples



4 - 6


Stove Top


4 c
chicken stock
1 (8oz) can(s)
tomato sauce
1 c
tomato juice
1 (6oz) can(s)
tomato paste
1 Tbsp
stalks celery, finely diced
1/2 c
carrots, diced
1/2 c
fresh or frozen chopped spinach
1/2 c
fresh zucchini, diced
1/4 lb.
cooked pasta of your choice
1 pinch
ground nutmeg
salt & pepper to taste

Directions Step-By-Step

In a large saucepan over medium heat, whisk together the stock, tomato sauce, juice, paste (add some water to cans of sauce and paste to "clean them out" and add the water into saucepan) and sugar. Add the vegetables and pasta.
Simmer over medium-low heat for 30 minutes, or until veggies are tender. Add in nutmeg, salt and pepper to taste.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Healthy