Tomato Florentine Soup
| Yield: | 8 Servings |
| Categories: | Soups, Italian |
| 4 | c | Sliced carrots |
| 1 1/4 | c | Chopped celery |
| 1 | c | Chopped onions |
| 4 | Cloves garlic, minced | |
| 1/4 | c | Olive oil |
| 2 | 28 oz cans tomato puree | |
| 30 | oz | Chicken broth |
| 10 | oz | Pk frozen spinach, thawed & drained |
| 2 | c | Water |
| 1 | c | Dry white wine |
| 2 | tb | Worcestershire sauce |
| 1/3 | c | Brown sugar, packed |
| 2 | tb | Dried parsley flakes |
| 1 | tb | Salt |
| 1 | tb | Dried basil |
| 1 | tb | Dried oregano |
| 1 | ts | Dried crushed red pepper |
| 3/4 | c | Small bow tie pasta,uncooked |
| 1/2 | c | Quick cooking barley,uncook |
| Grated parmesan cheese,fresh |
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