Tomato Florentine Soup Ii
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Chicken Stock230 g
Tomato Sauce (can)1 cup
Tomato Juice170 g
Tomato Paste (can)1 tbsp
White Sugar2 stalks
Celery (chopped)1 cup
Carrot (chopped)1 cup
Spinach (chopped)1 cup
Zucchini (diced)450 g
Cooked Pasta1 pinch
Ground Nutmeg1
SaltDirections:
1
In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar
2
Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta
3
Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness
4
Season with nutmeg, salt and pepper to taste