Recipe for Tomato Florentine Soup with Mozzarella Croutons 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1 x onion chopped
3 x garlic cloves minced
1 tbl minced sage
1 can crushed tomatoes - (32 oz)
2 cup low-fat low-sodium chicken broth
2 cup fresh spinach washed, torn
1 tbl minced rosemary
2 tsp minced basil
1 cup evaporated skim milk
Freshly-ground black pepper to taste
6 slc Italian bread - (1/2 oz ea)
1 tsp olive oil
1 tsp dried Italian seasoning
Instructions:
Instructions: Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes.

Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes.

Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for 10 minutes. Season with pepper.

Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.

This recipe yields 6 servings.

Serving size: 1 cup.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Tomato Florentine Soup with Dill   ::   Tomato Focaccia with Caramelized Onions   ...