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Tomato Florentine Soup

This recipe came out of a cookbook, Secrets of Fat-Free Cooking by Sandra Woodruff that I just "found" in my bookcase.  It has some great recipes & I thought I'd share this one with you.  Dee (Okla.)

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<!DOCTYPE mx2 SYSTEM "mx2.dtd">
<mx2 source="MasterCook 5.0" date="January 17, 2000">
Tomato Florentine Soup
<RcpE name="Tomato Florentine Soup" author="Sandra Woodruff, RD">
<Serv qty="7"/>
<PrpT elapsed="0:00"/>
<IngR name="onion" unit="medium" qty="1"></IngR>
<IngR name="unsalted tomatoes, crushed" unit="16 ounce can" qty="1"></IngR>
<IngR name="unsalted vegetable broth or water" unit="cups" qty="4"></IngR>
<IngR name="tomato paste" unit="tablespoons" qty="2"></IngR>
<IngR name="salt" unit="teaspoon" qty="3/4"></IngR>
<IngR name="ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<IngR name="dried italian seasoning" unit="teaspoon" qty="1"></IngR>
<IngR name="sea shell pasta" unit="ounces" qty="4"></IngR>
<IngR name="chopped fresh spinach, packed" unit="cups" qty="2"></IngR>
<IngR name="grated nonfat Parmesan" unit="cup" qty="1/2"></IngR>
Saute onion in 2 tablespoons water for 3 min. or til tender over medium heat in 3 quart pot.
Add tomatoes, vegetable broth or water, tomato paste, salt, pepper, &amp; italian seasoning to the pot.  Increase heat to high &amp; bring to a boil.  Add the pasta, cover, &amp; cook over medium-low heat for 8 minutes, or until the pasta is almost al dente.
Add spinach to the pot, &amp; simmer for 1 to 2 minutes or just til pasta is al dente and spinach is wilted.  
Lacle the soup into individual bowls, topping each serving with a tablespoon of nonfat Parmesan cheese if desired.  Serve immediately.
2 points per 1 cup serving
Secrets of Fat-Free Cooking
<Yield unit="cup" qty="1"/>