Soups recipes

Tomato Florentine Soup

Course : Soups
Serves: 8

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Ingredients:

4 cups sliced carrots

1 1/4 cups chopped celery

1 cup chopped onions

4 cloves garlic -- minced

1/4 cup olive oil

56 Ounces tomato puree

30 ounces chicken broth

10 ounces frozen spinach -- thawed and drained

2 cups water

1 cup dry white wine

2 tablespoons worcestershire sauce

1/3 cup brown sugar -- packed

2 tablespoons dried parsley flakes

1 tablespoon salt

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried crushed red pepper

3/4 cup small bow tie pasta -- uncooked

1/2 cup quick cooking barley -- uncook

1 Cup grated parmesan cheese -- fresh

Preparation / Directions:

Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree and next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese.

Tomato Florentine Soup

Ingredients:

Preparation / Directions:

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