Free Recipe Tomato Florentine Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomato Florentine Soup Recipe
4 c Sliced carrots
1-1/4 c Chopped celery
1 c Chopped onions
4 Cloves garlic, minced
1/4 c Olive oil
2 28 oz cans tomato puree
30 oz Chicken broth
10 oz Pk frozen spinach, thawed
– & drained
2 c Water
1 c Dry white wine
2 tb Worcestershire sauce
1/3 c Brown sugar, packed
2 tb Dried parsley flakes
1 tb Salt
1 tb Dried basil
1 tb Dried oregano
1 ts Dried crushed red pepper
3/4 c Small bow tie pasta,uncooked
1/2 c Quick cooking barley,uncook
Grated parmesan cheese,fresh
Tomato Florentine Soup Preparation
Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & 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. Source: O”Malia”s Cooking School – Soup”s On by Jeanne Harned Typos by Jim Kirk – captain@iquest.net Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@iquest.net> on Nov 04, 1997
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Tomato Florentine Soup?
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