Tomato Florentine Soup
By
Steve Young
@HotDill
1
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!
Easy to make, and tastes and presents like a fine restaurant!
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.
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
How to Make Tomato Florentine Soup
- 1Heat the oil in a heavy saucepan.
- 2Add the onion and garlic; cook until just soft
- 3Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
- 4Bring to a boil. Reduce the heat and simmer 35 minutes.
- 5Add the ham and simmer 10 minutes longer.
- 6Serve warm. Garnish with Romano cheese.
About Tomato Florentine Soup
Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
