Tomato Florentine Soup
Tomato Florentine soup has a rich tomato based broth with hearty veggies including spinach and added noodles for a flavorful, simple dish.
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Servings: 5 serving
Ingredients
- 2 rib celery, minced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 1/4 cup basil, chopped
- 28 ounce can of crushed tomatoes
- 2 cup water
- 1 teaspoon dried oregano
- 1 cup elbow macaroni, dry
- 1 tablespoon granulated sugar
- salt & pepper to taste
- grated parmesan to taste
Instructions
- To start, prep all the veggies before starting because the recipe will move a bit fast.
- In a large pot, toss in the celery, onion and garlic with about 2 tablespoons of oil (may need more depending on heat and absorption). Cook until they are soft and fragrant.
- Next, add in the chopped basil and cook it about 15 seconds before adding in the crushed tomatoes. After, add in the water and bring to a simmer.
- Add in the herbs and after the broth has started to bubble add in the noodles. Cook the noodles for 10-12 minutes which is normally the package timing.
- When the noodles are done cooking turn off the heat and add in the spinach. Allow the spinach to cook and wither from the leftover heat and add in the sugar, then salt and pepper to taste.
- Lastly, serve the soup with the grated parmesan across the top and enjoy.
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