Tomato Florentine Soup (Studio 5)

Tomato Florentine (bottom)
Really, really, very, very good. If you like tomato soup, you will like this and only a little adjustment for a tasty vegetarian soup. I use olive oil to saute the onions and of course substitute vegetable stock for chicken broth.

Ingredients:

• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1/3 cup diced carrot
• 1 cup water
• 2 cans (14 oz ea) reduced sodium chicken broth
• 1 cup diced young zucchini
• 2/3 cup uncooked small shell pasta
• 1 can (6 oz) tomato paste (basil, garlic, oregano flavored)
• 1 teaspoon Italian seasoning
• 1 can (15 oz) diced tomatoes, un-drained
• 5 ounce (half 10 oz pkg) chopped frozen spinach, thawed
• Salt and pepper to taste
• 1/4 cup fresh grated Parmesan cheese

Method:

Melt butter in Dutch oven or large sauce pan; add onion and sauté over medium heat until onion is tender. Add garlic, carrot, water and chicken broth. Bring to a boil, add zucchini and pasta bring back to a boil; gently boil 10 minutes. Add Italian seasoning, canned diced tomatoes, and chopped spinach. Bring soup back to a boil, reduce heat and simmer until spinach is cooked. Serve with grated Parmesan cheese and a crusty grilled cheese sandwich.

Notes:

If desired, soup may be thinned with additional chicken broth to preferred consistency. Recipe makes approximately 8 cups soup, serves 6

(http://www.ksl.com/index.php?nid=204&sid=9331340)

Kitchen Hint: "Don't panic if your soup's too salty: Add cut raw potatoes and throw them away once they are cooked and have absorbed the salt. Your soup's saved!" (http://www.bearhaus.com/kithints.html)