tomato florentine soup

Name: Tomato Florentine Soup
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 3/4 cup(s) spinach, chopped; 1/2 cup(s) onion, diced; 1/4 cup(s) red wine; 1 teaspoon(s) garlic, minced; 1 tablespoon(s) basil, dried; 1 cup(s) tomatoes, crushed; 1 1/2 teaspoon(s) oregano, dried; 1 cup(s) tomatoes, diced; 2 ounce(s) prosciutto, diced; 2 cup(s) chicken broth; - Romano cheese, grated

(4 RATINGS)

456 Pinches 2 Photos

Steve Young

Tupelo, MS

Updated on Jan 15, 2010

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!

Rate

Blue Ribbon Recipe

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

— The Test Kitchen

prep time

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons olive oil, extra virgin
3/4 cup spinach, chopped
1/2 cup onion, diced
1/4 cup red wine
1 teaspoon garlic, minced
1 tablespoon basil, dried
1 cup tomatoes, crushed
1 1/2 teaspoons oregano, dried
1 cup tomatoes, diced
2 ounces prosciutto, diced
2 cups chicken broth
- Romano cheese, grated

How To Make tomato florentine soup

Step 1

Heat the oil in a heavy saucepan.

Step 2

Add the onion and garlic; cook until just soft
Step 3

Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
Step 4

Bring to a boil. Reduce the heat and simmer 35 minutes.
Step 5

Add the ham and simmer 10 minutes longer.
Step 6

Serve warm. Garnish with Romano cheese.
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