Tomato Florentine Soup is a simple, tasty, and alluring dish that pleases the palate and brings a delicious soup to the palate.
Tomato Florentine Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 8 servings
- 4 Cups sliced carrots
- 1 1/4 Cups chopped celery
- 1 Cups chopped onions
- 4 each cloves garlic, minced
- 1/4 Cup olive oil
- 1 Cup uncooked pasta, such as penne, or fusilli
- 2 each 28 fluid ounce cans tomato puree
- 30 fluid ounces chicken broth
- 10 ounce package frozen spinach, thawed and drained
- 2 Cups water
- 1 Cup dry white wine
- 2 Tablespoon Worcestershire Sauce
- 1/3 Cup brown sugar, packed
- 2 Tablespoons dried parsley flakes
- 1 Tablespoon salt
- freshly grated Parmesan or Parmigiano-Reggiano cheese
- Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree and the remaining ingredients except the pasta and cheese; stir well.
- Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally.
- Stir in pasta.
- Simmer uncovered, 20 to 30 minutes, or until pasta is tender.
- To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese.