Tomato Noodle Florentine Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/2 cup finely chopped sweet onion such as vidalia onion |
2 tablespoons olive oil |
2 garlic cloves, minced |
3 cups chicken or 3 cups vegetable stock |
1 bay leaf |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
3 cups crushed tomatoes |
8 ounces frozen chopped spinach or 1 lb fresh spinach, chopped |
1/2 cup freshly grated parmesan cheese |
4 ounces spaghetti or 4 ounces linguine, cooked al dente and drained well |
1 teaspoon sugar |
salt and pepper |
Directions:
1. Heat a heavy soup pot over medium-high flame and add olive oil. Once oil is shimmering, add onion and garlic. Lower heat to medium and cook, stirring often, until onion softens and begins to turn translucent. Be careful not to burn garlic.
2. Add stock, bay leaf, oregano and basil to pot. Turn heat to high and stir well. Once stock boils, add tomatoes.
3. Return soup to a boil and immediately reduce heat to low. Simmer for 20 minutes.
4. Add spinach and cook for 5 minutes longer, until spinach is fully thawed or limp - depending on which you use. Add sugar and salt & pepper to taste.
5. Remove bay leaf and add cooked noodles and Parmesan. Stir well and serve.
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