Merry Christmas

Dianne's TOMATO FLORENTINE SOUP



TOMATO FLORENTINE SOUP

Ingredients

28 oz. can chopped tomatoes (2 14oz cans)
6 tomato’s put 3 in blender & whip & 3 diced
14 oz. can chicken or veggie broth (or 3 chicken bullion cubes
2 cups of water, put in microwave heat for 3
minutes, use a fork to break down cubes)
2 cups water
1/2 onion, chopped
5-6 oz. pkg frozen spinach (about 1/2 of the package)
2 cloves garlic, minced
1-2 tablespoons sugar
salt & pepper to taste
2-3 tablespoon olive oil
5 0z pkg mini pasta shells (or ½ 10 oz pkg)
½ zucchini, leave peel on, dice
½ carrot, use a potato peeler, shave carrot than dice
shavings into teensy pieces *it will melt into soup
2 additional cups of water may be needed (I used it)

Step 1

Sauté garlic and onion in few tablespoons of olive oil until translucent and tender.

Step 2

Add spinach and cook for a few minutes on medium heat.

Step 3

Pour in tomatoes, broth, water, and mini pasta shells. Add sugar, salt and pepper to taste.

Step 4

Let simmer about 15-20 minutes and or until mini pasta done. Serve with crusty bread or foccacia bread.

mm. sounds Good! Thanks, Cookie

Got to give this one a shot ~ but very important be careful of the pasta shells keep it at its minimum ~ it'll over take the soup and the spinach really makes this soup

OK, I will just copied it. I forgot about those mini shells they are so good, you buy them in the small box -creme-ts. Thanks again for the recipe. Cookie

You are welcome ~ enjoy it.