Saturday, November 8, 2008

Florentine Tomato Soup

2 TBS olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced
1 small zucchini, diced

4 c. organic chicken broth, warm (or substitute vegetable broth)
1 can petite diced tomatoes, with liquid
1-8 oz. can tomato sauce
1-6 oz can tomato paste

1/2 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
1/2 - 1 tsp crushed red pepper

3/4 c. small shell pasta

1 tsp fresh basil, chopped
1 c. fresh baby spinach, chopped

fresh grated Parmesan/Romano blend

Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add zucchini & saute 2 minutes more.

Pour in broth; add tomatoes, sauce & paste. Stir well to combine. Add seasonings. Bring to a boil. Cover, reduce heat & simmer for 20 minutes, stirring occasionally.

Add pasta, stir well, and return soup to a simmer for 10 minutes, stirring often.

Add basil & spinach & simmer for an additional 5 minutes.

Serve with grated cheese blend & a crusty baguette.


Lyndsay Wells said...

I love tomato soup and am going to put this on my dinner roation for this week to break up some of the heavier casseroles.

I have swiss chard kicking around right now and wonder if I could subsitute it for the spinach? What do you think?

Jinx said...

You know, I hate to admit that swiss chard is not something I've ever cooked with!

I'd say everything is worth a try!!

Lyndsay Wells said...

I'll let you know how it turns out.

Lo said...

This sounds awfully good.

And I'm fairly positive that swiss chard would be lovely in here. You go, Maven!

Jacqueline Meldrum said...

That sounds gorgeous! Tomato soup is so comforting, it takes me back to being a child :)