Tomato Florentine Soup With Pasta Recipes

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

Steps:

• Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
• Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
• Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
• Stir in spinach. Heat through.
• Serve with grated Parmesan cheese if desired.

Steps:

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.

Steps:

• In a 3-4 quart pot, heat garlic in oil until aromatic.
• Add water, tomatoes, chicken broth cubes, and sage and bring to a boil.
• Stir in pasta and cook, stirring occasionally, 5 minutes.
• Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
• Stir in rinsed and drained beans and heat 1 minute longer.
• Sprinkle with parmesan cheese if desired.

Steps:

• Heat the oil in a heavy saucepan.
• Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
• Add the whole tomatoes(crushing them by hand as you add them to the pot), 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.
• Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
• Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
• Leftovers are even better the second day, and freeze well.

Steps:

• In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
• Stir in spinach and cook 5 to 7 minutes more.

Steps:

• Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
• Add soup, tomatoes, water and pasta.
• Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
• Stir in basil.
• Serve with the bacon sprinkled on top (if using).

Steps:

• Heat olive oil over high heat in a large soup pot.
• Add the onion, celery, and carrots; saute until the onions turn clear.
• Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
• Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
• Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.

Steps:

• Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don't let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need to. Can be frozen at this point.
• Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.