Tomato Florentine Soup
Ingredients
- 2 Tbs. Olive oil
- 1 small Onion, finely chopped
- 3 large cloves Garlic, finely minced
- 2 stalks Celery, finely chopped
- 1 tsp. Dried oregano
- 1 tsp. Dried thyme
- 8 C. Chicken broth
- 2 and 1/2 C. Tomatoes, chopped
- Salt and pepper To taste
- 2 C. Fresh spinach, chopped, tightly packed
- 3 Tbs. Fresh basil, chopped
- 1 C. Small pasta
- Parmesan OR Romano cheese, grated, to taste
Directions
Heat the olive oil in a large, heavy saucepan and once it is hot, add the onions, garlic and celery. Cook, stirring continually over medium heat until the vegetables are soft. Add the dried oregano and thyme, and cook another minute. Add the chicken broth and tomatoes and bring to a boil. Reduce the heat to a simmer, and season with salt and pepper. Add the spinach, basil and pasta and stir to mix. Simmer for 12 minutes or until the pasta is "al dente." Serve with grated cheese on top.
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