TOMATO FLORENTINE SOUP
www.RecipeGirl.com
1 Tbs olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp salt
freshly ground black pepper to taste
1/3 cup dry red wine
2 cups chicken broth
2 cups beef broth
One 28oz. can crushed tomatoes in thick pureè
½ cup uncooked elbow macaroni
6 oz fresh baby spinach, rinsed and stems removed
1 Tbs balsamic vinegar
freshly grated Parmesan cheese for topping
1. In a large soup pot over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Stir in spices and then wine. Add broth and tomatoes. Bring to a boil. Add macaroni. Reduce heat to medium and cook uncovered, until macaroni is tender, about 10 minutes. Add spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in vinegar.
2. Ladle into bowls and sprinkle with Parmesan cheese.
Servings: 4
Nutritional Information
Per Serving
Calories 218
Calories from Fat 48
Total Fat 5.5g
Saturated Fat 1g
Cholesterol .5mg
Sodium 1651g
Potassium 1065mg
Carbohydrates 33g
Dietary Fiber 6g
Sugar 2g
Net Carbs 27g
Protein 10g
WW POINTS: 5.5
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