Florentine Tomato Soup Recipe

2 1 1
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Florentine Tomato Soup Recipe

Read Reviews
2 1 1
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You'll come away satisfied after spooning into a bowl of this fresh-tasting soup. "It's chock-full of delicious ingredients," assures Joan Clements from Wheatland, Indiana.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 3/4 cup uncooked medium egg noodles
  • 1 package (10 ounces) frozen chopped spinach, thawed

Directions

In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender. Yield: 5 servings.
Originally published as Florentine Tomato Soup in Taste of Home April/May 1999, p17

Nutritional Facts

1 cup: 72 calories, 2g fat (0 saturated fat), 5mg cholesterol, 301mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch.

  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 3/4 cup uncooked medium egg noodles
  • 1 package (10 ounces) frozen chopped spinach, thawed
  1. In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender. Yield: 5 servings.
Originally published as Florentine Tomato Soup in Taste of Home April/May 1999, p17

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DrDoom77 User ID: 5847238 24131
Reviewed Nov. 12, 2013

"I didn't really care for this. It turned out very thick, and was extremely bland even after I added a few pinches of salt to my bowl. Fairly hearty for a soup, due to its thickness, but not something I'd make again."

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