Tomato Florentine Soup

Tomato Florentine Soup Ingredients

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

Instructions for Tomato Florentine Soup

Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese. Source: OMalias Cooking School - "Soups On" by Jeanne Harned Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #288 by Jim Kirk on Nov 04, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Barley	Basil	Brown Sugar	Carrot
Celery	Chicken Broth	Garlic	Olive Oil
Onion	Oregano	Parmesan	Parsley
Pasta	Salt	Spinach	Tomato
White Wine	Worcestershire sauce

Soups Italian Celery Parmes Chicken Chicken Broth Basil Garlic Carrot Olive oil Cheese Onion Oregano Parmesan Parsley Spinach Tomato Wine White wine Lunch

for flavor and categorization

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