Florentine Tomato Soup with Rice
I love tomato soup and I love spinach. I was making tomato soup and I had a bag of baby spinach that I had to use, so I added it to the tomato soup. I wasn't planning on writing a recipe for this one but it was so good I wrote the recipe while I was eating it so I wouldn't forget anything.
Ingredients
1 small sweet onion, chopped2 carrots, chopped
4 stalks celery, chopped
2 cups vegetable broth56 ounces plum tomatoes
3 teaspoons salt2 teaspoons ground black pepper6 ounces baby spinach1 cup cooked rice
Directions
In 5 quart sauce pan, over medium heat. Add onion, carrots, celery and broth. Bring to a boil. Reduce heat to medium low and cook, covered for 15 minutes. Add tomatoes, salt, and pepper. Stir well. Break up tomatoes with a smooth. Simmer, covered, for 1 1/2 hours.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Add spinach and rice. Stir well. Simmer on low for 15 minutes.
Nutrition FactsServings: 6Amount per serving Calories 209% Daily Value*Total Fat 1.4g 2%Saturated Fat 0.3g 1%Cholesterol 0mg 0%Sodium 1499mg 65%Total Carbohydrate 43.4g 16%Dietary Fiber 5.1g 18%Total Sugars 12.6g Protein 8.3g Vitamin D 0mcg 0%Calcium 92mg 7%Iron 4mg 22%Potassium 923mg 20%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.