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Tomato florentine soup

 

Tomato florentine soup

Prep Time: 20 Mins Cooking Time: 25 Mins Total Time: 45 Mins

Ingredients:

  • 1 Tablespoon olive oil
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 1/3 cup dry red wine
  • 2 cups low sodium, fat free chicken broth
  • 2 cups low sodium beef broth
  • 1 (28 ounce) can crushed tomatoes + their juice
  • 1/2 cup uncooked elbow macaroni
  • 6 ounces fresh baby spinach, rinsed & stems removed
  • 1 Tablespoon balsamic vinegar
  • freshly grated Parmesan cheese for topping

Directions:

  1. In a large soup pot over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Stir in spices and then wine. Add broth and tomatoes. Bring to a boil. Add macaroni. Reduce heat to medium and cook uncovered, until macaroni is tender, about 10 minutes. Add spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in vinegar.
  2. Ladle into bowls and sprinkle with Parmesan cheese.