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Tomato Florentine Soup
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2
Tablespoons Olive oil
1/2 cup Onion, diced
1 teaspoon Garlic, minced
1 cup Crushed tomatoes
1 cup Tomatoes, diced
2 cups Chicken broth
3/4 cup Spinach, chopped
1/4 cup Red wine
1 Tablespoon Basil
1 1/2 teaspoon Oregano
2 ounces Prosciutto (or country ham), diced
Romano cheese, grated
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DIRECTIONS:
Heat the oil
in a heavy saucepan. Add the onion and garlic and cook until just
soft. Add the crushed tomatoes, diced tomatoes, broth, spinach, wine
and herbs. Bring to a boil. Reduce the heat and simmer 35 minutes. Add
the prosciutto and simmer 10 minutes longer. Serve warm garnished with
the Romano cheese.
The flavors of tomatoes, spinach, and prosciutto combine to create a
satisfying soup.
Serves 4
Recipe by:
-
Nick
Sundberg
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Week's Recipe
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