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This was really a clean-the-fridge kind of soup. I was going to call it pasta e fagioli but apparently, true Italian pasta e fagioli doesn't have much in the way of vegetables. Or bacon. And since I'd rather have vegetables and bacon (thankyouverymuch), we're going to call this Tomato Florentine soup. But whatever you want to call it, it worked. I used whatever we had on hand and loved the results. I especially liked cooking the pasta in the soup because not only did it make this a one-pot soup, but it also gave the soup an extra thickness thanks to the starch being released while the pasta cooks.
Topping the soup with bacon, not surprisingly, took it to the next level. However, we ate it for dinner the next day (and that does not happen often in this house), and still thoroughly enjoyed it bacon-less. I served this with savory scones and a simple salad.
Tomato Florentine Soup
Adapted from: AllRecipes and MyRecipes
Serves 4-6
2 tablespoons olive oil (if you cook bacon as a topping, you could use the bacon fat instead)
1 small onion, chopped
3 cloves garlic, minced
1-2 carrots, chopped
1-2 celery stalks, chopped
2 bay leaves
1 tablespoon dried parsley (I used about 2-3 tablespoons of fresh parsley)
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can diced tomatoes
4 1/2 -6 cups water or chicken stock (I used about 3 cups of water and 2 cups of chicken broth)
1 (15 ounce) can or 1 1/2 cups cooked cannellini beans (I used canario beans instead)
1 - 1/2 cups pasta (I like a little less pasta because there's so many other things in this soup but you could increase the amount to 1 1/2 cups; I used small shells)
6 oz spinach, chopped
Toppings: grated Parmesan cheese, cooked bacon
In a large pot over medium heat, cook onion and carrots in olive oil until onion is translucent (approximately 4 minutes). Stir in garlic, parsley, basil and oregano and cook until tender. Stir in bay leaves, tomatoes, 4/12 cups of water/chicken stock, and beans. Season with salt and pepper. Bring to a boil on high then reduce to a simmer. Simmer about 20 minutes. Stir in a little more water/chicken stock if the soup seems too thick.
Add pasta and cook for 8 to 10 minutes or until al dente; during the last 2 minutes of pasta cooking time, add spinach. Season to taste.
Serve with grated parmesan cheese and bacon, if desired.
Rich & Hearty Tomato Florentine with Italian Sausage
Ingredients
Water, Tomato Puree (water, tomato paste), Tomatoes, Cooked Italian Sausage (pork, spice, mustard seed, salt, paprika, garlic powder, sugar, natural flavor, extract of paprika, water), Carrots, Enriched Mafalda Pasta (semolina wheat, egg white, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Spinach, Celery, Sugar. Contains less than 1% of: Maltodextrin, Modified Food Starch, Salt, Dried Roasted Garlic, Corn Protein (hydrolyzed), Spice, Potassium Chloride, Olive Oil, Tomato Extract, Garlic Powder, Yeast Extract, Onion Powder, Citric Acid, Extractives of Turmeric, Natural Flavor, Calcium Chloride.
CONTAINS WHEAT AND EGG INGREDIENTS.
Nutrition Facts
Amount Per Serving % Daily Value
Calories 170
Calories from Fat 60
Fat 7g 11
Saturated Fat 2.5g 11
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg 3
Sodium 670mg 28
Potassium mg
Total Carbohydrate 22g 7
Dietary Fiber 3g 13
Sugars 8g
Protein 6g
Vitamin A 30
Vitamin C 0
Calcium 6
Iron 6
Ingredients:
Servings:
10
Units: US | Metric
2 (32 ounce) cans tomato juice
3 cups chicken broth
10 ounces frozen spinach, thawed, drained & chopped
2 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon oregano
2 teaspoons parsley flakes
2 bay leaves
1 -1 1/2 cup cooked rice
Directions:
1
Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
2
Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
3
Remove bay leaves, add rice and simmer for 10 minutes.
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Winter is a great time to make big pots of soup; healthy, soothing, and so easy to make. One of our favorites is tomato soup. It tastes terrific on its own, or with a grilled cheese alongside for dunking. However, plain tomato soup can get boring after a while so I like to think of new ways to change it up. It doesn't have to be about crazy new recipes, just a few tweaks here and there.
First, sometimes I add cheese plus cheese tortellini to it for an extra delicious pasta twist. This makes the soup heftier, so it is really is a meal all on its own.
Read more: Tomato Soup: 3 Delicious Variations - Momtastic http://www.momtastic.com/food/381277-tomato-soup-3-variations/#ixzz3PXxFW7nB
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Lastly, to get my winter greens I like to add baby spinach and let it wilt into the soup. I look at this is a new way to eat my salads in the winter. Sometimes spinach with dressing just gets too boring! Plus, if I finely chop the spinach my daughter will eat it without even realizing she is eating spinach.
Prep Time: 10 min
Cook time: 30 min
Servings: 4
Ingredients:
chicken or vegetable broth: 32 ounces
crushed tomatoes with juices: 1 28-ounce can
Kosher salt: to taste
black pepper: to taste
freshly chopped basil: 1/4 cup
cheese tortellini: 1 1/2 cups, optional
Parmesan: to taste, optional
Directions:
Step 1: Add the broth, tomatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon cracked black pepper to a large pot and bring to a boil for one minute.
Step 2: Reduce the heat so the sauce returns to a simmer. Use an immersion blender or a regular blender to blend the soup until completely smooth.
Step 3: Stir in the basil.
Option 1: Tomato Soup with Cheese Tortellini
Simmer the soup for 15 minutes. Then stir in the cheese tortellini and 1/2 cup Parmesan cheese. Bring to a boil and cook until the cheese tortellini floats to the top. Serve.
Option 2: Chunky Tomato Soup with Quinoa
Simmer the soup for 15 minutes. Then stir in the quinoa and 1/2 cup of water and 2 or 3 whole canned tomatoes. Simmer the soup for 20 minutes or until the quinoa is completely cooked. Gently mash the whole tomatoes, but not too much.
Option 3: Tomato Soup Florentine (even kids will love!)
Add the spinach to the soup and simmer the soup for 15 minutes.
Read more: Tomato Soup: 3 Delicious Variations - Momtastic http://www.momtastic.com/food/381277-tomato-soup-3-
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
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Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
Tomato Florentine Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos
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