Tuesday, February 23, 2010

Tomato Florentine Soup

I had some really good Tomato Florentine soup at the cafeteria at work, and it got my wheels turning...I knew I had most of the ingredients at home so I did a little experimenting and this is what I came up with! Not only is the soup packed with nutrients, but with the added rice or pasta it's hearty enough for a main dish. It's great topped with some parmesan cheese!

(if you want to turn this into Italian Wedding soup, just add small sausage meatballs!)

Tomato Florentine Soup

1 Tbsp olive oil
1 small can sliced mushrooms (4 oz)
1/2 cup chopped onion
2 cloves garlic, minced
1 can diced tomatoes, undrained
3 cups chicken or vegetable broth
1 Tbsp basil
1 Tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/2 tsp kosher salt
4-5oz package frozen spinach, thawed (about half a package)
1 1/2 cup cooked small pasta or rice

Heat the oil in a large pot. Cook mushrooms, onion and garlic in oil until just tender. Stir in tomatoes, broth, basil, worcestershire sauce, salt and pepper. Bring to a boil, then reduce heat and cover, cook for 10 minutes. Stir in spinach and pasta/rice and cook an additional 7-10 minutes. (if the soup is too thick for your tastes, add a little extra broth or water with the spinach)

Total Cost
Oil - $0.05
Mushrooms - $0.60
Onion - $0.15
Diced tomatoes - $0.80
Broth - FREE! (homemade)
Spinach - $0.50
Rice - Free! (use leftovers!)
Seasonings - $0.25

Grand Total: $2.35 for 4-6 servings

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