Tomato Florentine Soup

Name: Tomato Florentine Soup
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 9 servings (2-1/4 quart)
Cuisine: Europe, Italian
Ingredients: 4 garlic cloves, minced; 3 tablespoons olive oil; 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 (2-1/4 quart)

Test Kitchen Approved

This tomato Florentine soup is packed with fresh tomatoes, spinach and loads of vitamin C. It's incredibly easy to make, and it's fun to eat too, thanks to the small pasta shells nestled in it.

Ingredients

4 garlic cloves, minced
3 tablespoons olive oil
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

In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add vegetable juice, pasta, salt and pepper; bring to a boil.
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

1 cup: 120 calories, 5g fat (1g saturated fat), 0 cholesterol, 376mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 4g protein.

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

Recipe Creator