Tomato Florentine Soup With Mozzarella Croutons

Course : Diabetic
Serves: 6
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Exchanges: Starch Exchange -- 2 Monounsaturated Fat Exchange -- 1 Calories -- 202 Calories from Fat -- 42 Total Fat -- 5g Saturated Fat -- 0g Cholesterol -- 4mg Sodium -- 686mg Carbohydrate -- 28g Dietary Fiber -- 5g Sugars -- 14g Protein -- 13g


1 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic minced
1 tablespoons sage minced
32 ounces crushed tomatoes
2 cups low-fat -- low-sodium chicken broth
2 cups fresh spinach -- washed and torn
1 tablespoons rosemary minced
2 teaspoons basil minced
1 cup evaporated skim milk
1/2 teaspoon fresh ground pepper
6 slices italian bread
1 teaspoon olive oil
1 teaspoon dried italian seasoning
3 ounces part-skim mozzarella cheese

Preparation / Directions:

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and sauteā€š for 5 minutes. Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes. Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for minutes. Season with pepper. Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.

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