Tomato Florentine Soup II Recipe

Ingredients
<br>- 2 cups chicken stock
<br>- 1 (8 ounce) can tomato sauce
<br>- 1 cup tomato juice
<br>- 1 (6 ounce) can tomato paste
<br>- 1 tablespoon white sugar
<br>- 2 stalks celery, chopped
<br>- 1/2 cup chopped carrots
<br>- 1/2 cup chopped spinach
<br>- 1/2 cup diced zucchini
<br>- 1/4 pound cooked pasta
<br>- 1 pinch ground nutmeg
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
<br>step 2: Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.
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Ingredients
- 2 cups chicken stock
- 1 (8 ounce) can tomato sauce
- 1 cup tomato juice
- 1 (6 ounce) can tomato paste
- 1 tablespoon white sugar
- 2 stalks celery, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped spinach
- 1/2 cup diced zucchini
- 1/4 pound cooked pasta
- 1 pinch ground nutmeg
- salt and pepper to taste

Directions
step 1: In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
step 2: Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.

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