Soups recipes

Tomato Florentine Soup With Mozzarella Croutons

Course : Soups
Serves: 6

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Ingredients:

1 tablespoon olive oil

1 medium Onion -- chopped

3 cloves garlic -- minced

1 tablespoon minced sage

32 ounces crushed tomatoes

2 cups low-fat -- low-sodium chicken broth

2 cups fresh spinach -- washed and torn

1 tablespoon minced rosemary

2 teaspoons minced basil

1 cup evaporated skim milk

1 teaspoon fresh ground pepper

6 slices italian bread -- (1/2-oz)

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 saut‚‚ 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. 6 servings/Serving size: 1 cup

Nutritional Information:

174 Calories (kcal); 4g Total Fat; (20% calories from fat); 8g Protein; 28g Carbohydrate; 2mg Cholesterol; 374mg Sodium

Tomato Florentine Soup With Mozzarella Croutons

Ingredients:

Preparation / Directions:

Nutritional Information:

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