Tomato florentine soup
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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