• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Tomato Florentine Soup

  • Recipe Submitted by on

Category: Italian, Soups

 Ingredients List

  • 4 c Sliced carrots
  • 1 1/4 c Chopped celery
  • 1 c Chopped onions
  • 4 Cloves garlic, minced
  • 1/4 c Olive oil
  • 2 28 oz cans tomato puree
  • 30 oz Chicken broth
  • 10 oz Pk frozen spinach, thawed
  • - & drained
  • 2 c Water
  • 1 c Dry white wine
  • 2 tb Worcestershire sauce
  • 1/3 c Brown sugar, packed
  • 2 tb Dried parsley flakes
  • 1 tb Salt
  • 1 tb Dried basil
  • 1 tb Dried oregano
  • 1 ts Dried crushed red pepper
  • 3/4 c Small bow tie pasta,uncooked
  • 1/2 c Quick cooking barley,uncook
  • Grated parmesan cheese,fresh

 Directions

Saute carrot, celery, onion and garlic in oil in a large Dutch oven over
medium heat until tender. Add tomato puree & next 14 ingredients; stir
well. Bring to a boil; cover, reduce heat and simmer one hour and 25
minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered,
20-30 minutes, or until pasta and barley are tender. To serve, ladle soup
into individual bowls and sprinkle with Parmesan cheese.

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