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Tomato Florentine Soup Recipe

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

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. Yield: 9 servings.