Tomato Florentine Soup
Prep
Time: 20
Cook Time: 40
Servings: 6
Source: Tinkskitchen.com
Ingredients
- 1 cup diced yellow onion
- 1 cup sliced carrot half-moons (about 1 large to two medium)
- ¾ cup diced celery
- 1 medium tomato, chopped
- 2 cloves fresh garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth
- 2-1/2 ounces baby spinach (about 2 handfuls)
- 1-1/2 teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 cup pre-cooked orzo
- freshly grated Parmesan Reggiano, for serving
- minced fresh parsley, for garnish
Directions
- Add olive oil to a large Dutch oven or soup pot. Heat over medium, then add the onions, carrots, celery and a few pinches of kosher salt. Cook for 10 to 12 minutes or until tender, then add in the garlic and cook for 1 minute before adding in the chopped tomato and cook for an additional 2 to 3 minutes.
- Add in the crushed tomato sauce and pour in the broth, stir and bring to a simmer. Once bubbling; cover, reduce heat to low and cook for 30 minutes.
- Next add in the cooked rice and baby spinach, stir until the spinach has wilted and rice is heated through. Lastly, season with salt and pepper.
- Ladle soup into bowls and top with Parmesan Reggiano, minced parsley and extra freshly ground black pepper.
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Notes:
Jun 03, 2019
If you have some garden tomatoes, this soup is worth pulling them out of the freezer for - OR, maybe you just like soup. It's good any time of the year.
All Photographs Copyright Tink's Kitchen and JSGrey
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