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I hope you do and I made Tomato Florentine Soup RECIPE:

Veteran Member
276 posts
Joined: Jan 19, 2007


Posted to Thread #5522 at 5:11 am on Jan 30, 2007

as follows. Best suggestion for the soup is make it the night before and reheat for dinner is filling and delicious enough to be a meal. And thanks again.


28 oz. can chopped tomatoes (2 14oz cans)
6 tomato’s put 3 in blender & whip & 3 diced
14 oz. can chicken or veggie broth (or 3 chicken bullion cubes
2 cups of water, put in microwave heat for 3
minutes, use a fork to break down cubes)
2 cups water
1/2 onion, chopped
5-6 oz. pkg frozen spinach (about 1/2 of the package)
2 cloves garlic, minced
1-2 tablespoons sugar
salt & pepper to taste
2-3 tablespoon olive oil
5 0z pkg mini pasta shells (or ˝ 10 oz pkg)
˝ zucchini, leave peel on, dice
˝ carrot, use a potato peeler, shave carrot than dice
shavings into teensy pieces *it will melt into soup
2 additional cups of water may be needed (I used it)

Step 1

Sauté garlic and onion in few tablespoons of olive oil until translucent and tender.

Step 2

Add spinach and cook for a few minutes on medium heat.

Step 3

Pour in tomatoes, broth, water, and mini pasta shells. Add sugar, salt and pepper to taste.

Step 4

Let simmer about 15-20 minutes and or until mini pasta done. Serve with crusty bread or foccacia bread


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