Tomato Florentine Recipes

FLORENTINE TOMATO SOUP

Florentine Tomato Soup image

Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.

Provided by Morris

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
½ cup chopped green bell pepper
½ cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 ½ cups water
1 tablespoon minced fresh basil
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

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.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Fat 1.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.2 g, Sodium 177 mg, Sugar 3.6 g

TOMATO FLORENTINE SOUP

Tomato Florentine Soup image

When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. -Engracia Salley, Bristol, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
4 garlic cloves, minced
8 medium tomatoes, chopped
4 cups spicy hot V8 vegetable juice
3/4 cup uncooked small pasta shells
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (10 ounces) fresh baby spinach
3 tablespoons minced fresh basil or 1 tablespoon dried basil

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.

Nutrition Facts :

TOMATOES FLORENTINE

Tomatoes Florentine image

One of our favourites, especially in tomato season!! but good all year round. from Smart cooking by Anne Lindsay

Provided by Derf2440

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 tomatoes
2 teaspoons butter
1 small onion, finely chopped
1 clove garlic, smashed
1 (12 ounce) package frozen chopped spinach, thawed and drained
1/3 cup milk
salt
fresh ground pepper
2 tablespoons fine dry breadcrumbs
2 tablespoons chopped fresh parsley
2 teaspoons grated parmesan cheese

Steps:

Cut a slice from top or each tomato.
Scoop out pulp to halfway down tomato and save for sauce or soup.
In a frypan, melt butter.
Stir in onion and garlic, cook over medium heat until tender.
Stir in spinach, milk,and salt and pepper to taste.
Spoon mixture into tomatoes and arrange in ovenproof serving dish or on baking sheet.
topping: Combine bread crumbs, parsley and cheese, sprinkle over top of tomatoes.
Bake in 400 degrees oven for 20 minutes or until heated through.

TOMATO FLORENTINE SOUP I

Tomato Florentine Soup I image

Lovely to look at, even lovelier to taste! Freezes well.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can chopped stewed tomatoes
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1 (10.75 ounce) can condensed tomato soup
1 tablespoon white sugar
1 (10 ounce) package frozen chopped spinach
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
½ cup cooked macaroni

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.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g

ITALIAN TOMATO FLORENTINE SOUP

Italian Tomato Florentine Soup image

This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.

Provided by Wildroze

Categories Spinach

Time 1h

Yield 8 bowls, 4-8 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
1 cup onion, diced
2 teaspoons garlic, minced
2 cups whole canned tomatoes (canned fine)
2 cups tomatoes, diced (canned fine)
4 cups chicken broth
1 1/2 cups spinach, rinsed, stems trimmed, leaves chopped
1/2 cup dry red wine
2 tablespoons fresh basil, chopped
3 teaspoons fresh oregano, chopped
4 ounces prosciutto, diced or 4 ounces country ham
1 -2 cup romano cheese, grated
Italian bread

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.

Nutrition Facts : Calories 464.7, Fat 30.7, SaturatedFat 12.1, Cholesterol 59, Sodium 1613.7, Carbohydrate 17.8, Fiber 3.6, Sugar 8.6, Protein 25.6

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