tomato florentine soup
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!!!
prep time
cook time
method
Stove Top
yield
4 - 6
Ingredients
- 4 cups chicken stock
- 1 (8oz) can tomato sauce
- 1 cup tomato juice
- 1 (6oz) can tomato paste
- 1 tablespoon sugar
- 2 - stalks celery, finely diced
- 1/2 cup carrots, diced
- 1/2 cup fresh or frozen chopped spinach
- 1/2 cup fresh zucchini, diced
- 1/4 lb. - cooked pasta of your choice
- 1 pinch ground nutmeg
- - salt & pepper to taste
How To Make tomato florentine soup
-
Step 1In 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.
-
Step 2Simmer over medium-low heat for 30 minutes, or until veggies are tender. Add in nutmeg, salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Healthy
Category:
Vegetable Soup
Keyword:
#Tomato
Keyword:
#florentine
Keyword:
#soup
Ingredient:
Vegetable
Diet:
Dairy Free
Culture:
American
Method:
Stove Top
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