Tomato Florentine Soup
Total Time: 45 minutesYield: 4 Servings
Source: mycountrytable.com
Category: Soup
Ingredients
2 tablespoons Unsalted Butter2 cups Onion (chopped)
2⁄3 cups Celery
5 whole Garlic (chopped)
3⁄4 teaspoons Sugar
1 cup Water
32 ounces Chicken Broth
14 ounces Diced Tomatoes (canned)
8 ounces Tomato Sauce
3⁄4 cups Small Shells
2 cups Spinach (chopped)
1⁄4 cup Parmesan
1 teaspoon Salt
1⁄2 teaspoon Ground Black Pepper
1⁄4 cup Parsley
Directions
- Melt the butter in a dutch oven over medium heat. Add the onion and celery and saute for approximately 6-7 minutes, stirring frequently, until the onions are tender. Season with some salt and pepper.
- Add the garlic and saute for about 1 more minute. Add the sugar, water, chicken broth, tomatoes, tomato sauce, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer over medium-low heat for about 20 minutes.
- Add the pasta and cook for 8 minutes. Add the spinach and cook for about 2 minutes until the spinach is wilted. Stir in parsley and serve hot with fresh grated parmesan sprinkled on top.