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