CHICKEN FLORENTINE SOUP
Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.
Provided by Otterpond
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
- Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g
TOMATO FLORENTINE SOUP
This was found in a 2005 Cooking Light magazine. It was contributed by a reader that duplicated a recipe from a favorite restaurant in Manhatten. It is very tasty and easy to prepare.
Provided by Bren in LR
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
- Stir in garlic, cook 1 minute.
- Add Italian seasoning, water, broth, tomatoes and tomato sauce.
- Bring to a simmer, cook 25 minutes, stirring occasionally.
- Stir in pasta and cook 8 minutes.
- Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
- Stir in salt and pepper.
- Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
Nutrition Facts : Calories 226.5, Fat 7.1, SaturatedFat 2, Cholesterol 5.5, Sodium 1158.2, Carbohydrate 30, Fiber 4.8, Sugar 10.4, Protein 12.1
TOMATO FLORENTINE SOUP
This was based on another recipe I found here on Recipezaar - I made some adaptations to suit my personal taste (and replace an ingredient I couldn't find at my local grocery) and it turned out really well. I hope others enjoy this as much as my husband and I have!
Provided by foxfyre
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over high heat in a large soup pot.
- Add the onion, celery, and carrots; saute until the onions turn clear.
- Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
- Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
- Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
ITALIAN TOMATO FLORENTINE SOUP
This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.
Provided by Wildroze
Categories Spinach
Time 1h
Yield 8 bowls, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy saucepan.
- Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
- Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
- Reduce the heat and simmer 35 minutes.
- Add the prosciutto and simmer 10 minutes longer.
- Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
- Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
- Leftovers are even better the second day, and freeze well.
Nutrition Facts : Calories 464.7, Fat 30.7, SaturatedFat 12.1, Cholesterol 59, Sodium 1613.7, Carbohydrate 17.8, Fiber 3.6, Sugar 8.6, Protein 25.6
FLORENTINE TOMATO SOUP
Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.
Provided by Morris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
- Stir in spinach and cook 5 to 7 minutes more.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Fat 1.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.2 g, Sodium 177 mg, Sugar 3.6 g
TOMATO FLORENTINE SOUP I
Lovely to look at, even lovelier to taste! Freezes well.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
- Add cooked pasta and cook for 10 minutes longer.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g
TOMATO FLORENTINE SOUP
When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. -Engracia Salley, Bristol, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.
Nutrition Facts :
FLORENTINE TOMATO SOUP
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.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. 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.
Nutrition Facts :
LIKE ZIO'S TOMATO FLORENTINE SOUP
This soup is flavorful, hearty, filling, rich and satisfying. It is easy to make and if you enjoy tomato soup this is well worth trying. I found this recipe in the Colorado Springs Gazette online, it is courtesy of Zio's Itallian Kitchen. I am posting the original, feel free to modify it to fit your taste.
Provided by Adelinkat
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
- Sauté onions in 2 tablespoons butter over medium heat until golden brown.
- Add garlic and continue to sauté 1-2 minutes.
- Remove mixture from heat and pure in food processor.
- Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
- In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
- Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
- Simmer 15 minutes.
- Whisk in roux and simmer an additional 30 minutes over medium-low heat.
- Whisk in cream.
- Add spinach.
- Serve immediately or cool and refrigerate.
Nutrition Facts : Calories 450.7, Fat 39.8, SaturatedFat 24.5, Cholesterol 134.4, Sodium 866.8, Carbohydrate 21.5, Fiber 3.6, Sugar 3.3, Protein 5.6
TOMATO FLORENTINE SOUP WITH PASTA
I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.
Provided by Lisa1
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
- Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
- Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
- Stir in spinach. Heat through.
- Serve with grated Parmesan cheese if desired.
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