Wednesday, May 4, 2011

{soups-salads-and-salad-dressings} Florentine Tomato Soup Recipe

 

Florentine Tomato Soup Recipe



You'll come away satisfied after spooning into a bowl of this fresh-tasting soup. "It's chock-full of delicious ingredients," assures Joan Clements from Wheatland, Indiana.



    5 Servings
    Prep: 15 min.
    Cook: 20 min.


Ingredients

    1/2 cup chopped green pepper
    1/2 cup chopped onion
    1 garlic clove, minced
    1 teaspoon olive oil
    1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
    1-1/2 cups water
    1 tablespoon minced fresh basil or 1 teaspoon dried basil
    1 teaspoon chicken bouillon granules
    1/4 teaspoon pepper
    3/4 cup uncooked medium egg noodles
    1 package (10 ounces) frozen chopped spinach, thawed


Directions

    In a saucepan, saute the green pepper, onion and garlic in oil until tender. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender. Yield: 5 servings.


Nutritional Analysis: One serving equals 72 calories, 301 mg sodium, 5 mg cholesterol, 13 gm carbohydrate, 4 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch.


Florentine Tomato Soup published in Taste of Home April/May 1999, p17



Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana






             Beth Layman  :)


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