Tomato florentine soup

Yield: 8 Servings

Measure Ingredient
4 cups Sliced carrots
1¼ cup Chopped celery
1 cup Chopped onions
4 Cloves garlic, minced
¼ cup Olive oil
2 28 oz cans tomato puree
30 ounces Chicken broth
10 ounces Pk frozen spinach, thawed & drained
2 cups Water
1 cup Dry white wine
2 tablespoons Worcestershire sauce
⅓ 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
¾ cup Small bow tie pasta,uncooked
½ cup Quick cooking barley,uncook
Grated parmesan cheese,fresh

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@...

Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@...> on Nov 04, 1997

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