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Tomato Florentine Soup
11/29/2011 | Sheryl McGlochlin

Article image: Tomato Florentine Soup

Ingredients:

* 1 tablespoon butter
* 1/2 cup finely chopped onion
* 3 cloves garlic, minced
* 1/3 cup diced carrot
* 1 cup water
* 2 cans (14 oz ea) reduced sodium chicken broth
* 1 cup diced young zucchini
* 2/3 cup uncooked small shell pasta
* 1 can (6 oz) tomato paste (basil, garlic, oregano flavored)
* 1 teaspoon Italian seasoning
* 1 can (15 oz) diced tomatoes, un-drained
* 5 ounce (half 10 oz pkg) chopped frozen spinach, thawed
* Salt and pepper to taste
* 1/4 cup fresh grated Parmesan cheese

Method:

Melt butter in Dutch oven or large sauce pan; add onion and sauté over medium heat until onion is tender. Add garlic, carrot, water and chicken broth. Bring to a boil, add zucchini and pasta bring back to a boil; gently boil 10 minutes. Add Italian seasoning, canned diced tomatoes, and chopped spinach. Bring soup back to a boil, reduce heat and simmer until spinach is cooked. Serve with grated Parmesan cheese and a crusty grilled cheese sandwich.

Notes:

If desired, soup may be thinned with additional chicken broth to preferred consistency. Recipe makes approximately 8 cups soup, serves 6

Additional "season to taste with salt and pepper" was not calculated into nutrition analysis.

For nutrition information and delicious dairy recipes go to www.UtahDairyCouncil.com
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