Florentine tomato soup
1 medium, chopped
2 medium clove(s), minced
Canned diced tomatoes
Reduced-sodium chicken broth
4 cup(s), or vegetable broth
¾ oz, (shells, orichetti or other small variety)
2 cup(s), baby leaves, coarsely chopped
½ tsp, freshly ground
Grated Parmesan cheese
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is very tender, about 8 minutes. Stir in the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid is reduced by about half, about 5 minutes.
- Stir in the broth, macaroni, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the macaroni is tender, 8–10 minutes. Stir in the spinach and pepper. Cook until the spinach just begins to wilt, about 30 seconds. Remove from the heat. Serve sprinkled with the cheese. Yields 1 1⁄2 cups soup and 1⁄2 tablespoon cheese per serving.