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 :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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