Tomato Florentine Soup
Tomato Florentine soup is deliciously hearty, packed with vegetables, herbs, spinach, and pasta simmered in a tomato-based broth.
Servings: 6
Equipment
Ingredients
- 2 tablespoons butter or olive oil
- 1 shallots chopped
- 4 cloves garlic minced
- 3 medium carrots chopped
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 5 cups chicken broth or vegetable broth plus more if neede to adjust thickness
- 1 28-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- ¼ cup fresh chopped basil
- 1 teaspoon Kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- ⅓ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- ½ tablespoon granulated sugar
- ⅓ cup grated Parmesan cheese
- 1 cup whole-wheat elbow macaroni
- 3 handfuls of fresh baby spinach leaves
- For serving: grated or shaved Parmesan cheese fresh basil, sourdough bred, olive oil
Instructions
- Saute the aromatics. In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped shallot and sauté for approximately 2-3 minutes until it's translucent. Add the minced garlic and cook for an additional 20 seconds or until fragrant.
- Stir in the vegetables. Add the chopped carrots and celery to the pot. Stir well and cook for about 5-7 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking.
- Add the tomato paste. Stir in the tomato paste, ensuring that all the vegetables are well-coated. Cook for 1-2 minutes to enhance the depth of flavor, stirring continuously to prevent burning.
- Add broth and tomatoes. Pour in the broth, stirring to combine with the vegetable mixture. Add the crushed tomatoes, including their juice, and stir well.
- Season the soup. Add the Italian seasoning, chopped fresh basil, salt (starting with ¾ teaspoon and adjusting to taste), freshly ground black pepper, red pepper flakes, lemon zest, and granulated sugar. Stir thoroughly to ensure all seasonings are evenly distributed.
- Cook. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to medium and add the pasta, cooking it in the simmering soup for the final 15-20 minutes. This timing ensures the pasta cooks through without overcooking.
- Adjust if needed. Pasta absorbs liquid as it cooks, which can thicken the soup. Keep extra broth or water on hand to adjust the soup's consistency as needed.
- Add cheese. After the soup has simmered and the pasta is cooked, gradually stir in the grated Parmesan cheese until it melts completely and is well incorporated into the soup. You can remove the soup from the heat before adding the cheese to prevent curdling and ensure a smooth texture.
- Finish. Add the fresh baby spinach leaves to the pot. Stir gently until the spinach wilts, which should take about 1-2 minutes. Ladle the hot soup into serving bowls.
- Serve. Garnish each bowl with additional grated or shaved Parmesan cheese and fresh basil leaves, as desired. For a complete meal, you can serve the tomato soup with slices of sourdough bread drizzled with olive oil.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 1320mg | Potassium: 318mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5492IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg
