Tomato Florentine Soup

Name: Tomato Florentine Soup
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 9 servings.
Cuisine: Europe, Italian
Ingredients: 3 tablespoons olive oil; 4 garlic cloves, minced; 8 medium tomatoes, chopped; 4 cups spicy hot V8 vegetable juice; 3/4 cup uncooked small pasta shells; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 package (10 ounces) fresh baby spinach; 3 tablespoons minced fresh basil or 1 tablespoon dried basil

TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD: 9 servings.

When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. —Engracia Salley, Bristol, Rhode Island

Ingredients

3 tablespoons olive oil
4 garlic cloves, minced
8 medium tomatoes, chopped
4 cups spicy hot V8 vegetable juice
3/4 cup uncooked small pasta shells
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (10 ounces) fresh baby spinach
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Directions

1. In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts

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