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.

Spiced Cafe Mocha Cookies

1 c. butter (2 sticks), softened
1 c. sugar
1 egg
1 tsp. vanilla

1/2 c. espresso (or other very strong coffee), cooled

4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves

Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled

Preheat oven to 375.

In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.

In separate bowl, mix all dry ingredients; blend well.

Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.

Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.

Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.

Store in tightly sealed container.