Tomato Florentine Soup by Julie Recipe

Name: Tomato Florentine Soup by Julie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 cup water; 2 (14 1/2 ounce) cans chicken broth; 1 (14 1/2 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 1 (15 ounce) canwhite cannellini beans; 1 cup whole wheat elbow macaroni; frozen chopped spinach; salt or pepper

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup water
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (15 ounce) canwhite cannellini beans
1 cup whole wheat elbow macaroni
frozen chopped spinach
salt or pepper

1
In large dutch oven, cook onions in oil over med heat.bout 7 min till tender.
2
Add garlic and cook bout 1 minute.
3
Add water, tomatoes, sauce, broth, & beans and cook bout 25 minute.
4
Add dry pasta and cook 7-8 more minutes.
5
During this time, prepare defrosted spinach.squeeze out ALL water w/towel.
6
Add about 3/4 box of spinach and simmer till pasta is tender.
7
add salt & pepper to taste.
8
Serve with a sprinkling of parmesan cheese & crusty whole wheat bread.
9
Enjoy!
10
With love from Julie in McAllen, TX.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 3 garlic cloves, minced, 1 cup water, and more.

Yes, Tomato Florentine Soup by Julie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Florentine Soup by Julie

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