Italian Tomato Florentine Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
8 bowls
- Serves:
- 4-8
ingredients
- 59.16 ml olive oil
- 236.59 ml onion, diced
- 9.85 ml garlic, minced
- 473.18 ml whole canned tomatoes (canned fine)
- 473.18 ml tomatoes, diced (canned fine)
- 946.36 ml chicken broth
- 354.88 ml spinach, rinsed, stems trimmed, leaves chopped
- 118.29 ml dry red wine
- 29.58 ml fresh basil, chopped
- 14.78 ml fresh oregano, chopped
- 113.39 g prosciutto, diced or 113.39 g country ham
- 236.59-473.18 ml romano cheese, grated
- Italian bread
directions
- Heat the oil in a heavy saucepan.
- Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
- Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
- Reduce the heat and simmer 35 minutes.
- Add the prosciutto and simmer 10 minutes longer.
- Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
- Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
- Leftovers are even better the second day, and freeze well.
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