Tomato Florentine Soup

[Guest guest]

Tomato Florentine Soup

Serves 6

 

1 Small Onion, Finely Chopped

3 Large Cloves Of Garlic, Finely Minced

2 Stalks Of Celery, Finely Chopped

2 Tablespoons Olive Oil

8 Cups Chicken-style Broth

2 1/2 Cups Chopped Tomatoes

2 Cups Tightly Packed, Chopped Fresh Spinach, Chopped

3 Tablespoons Fresh, Chopped Basil

1 Teaspoon Dried Oregano

1 Teaspoon Dried Thyme

Salt

1 Cup Small Pasta

 

Heat the olive oil in a heavy, large saucepan, and once it is hot, add the

onions, garlic and celery. Cook, stirring continually over medium heat

until the vegetables are soft. Add the dried oregano and thyme,and cook

another minute. Add the chicken-style broth and tomatoes and bring to a

boil. Reduce the heat to a simmer, and season with salt. Add the

chopped spinach, pasta and fresh basil and stir to mix. Simmer for 12

minutes, or until the pasta is " al dente " .

 

Variations: Almost any variation of vegetables could be added as

desired,including diced zucchini, carrots, and you could

eliminate the pasta creating an even lighter version of this soup, or use

rice instead of the pasta. If fresh spinach is difficult to find, you could

certainly substitute frozen chopped spinach.

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes