Tomato Florentine Soup I Recipe

Ingredients <br>- 2 (14.5 ounce) cans chicken broth <br>- 1 (14.5 ounce) can chopped stewed tomatoes <br>- 1 (12 fluid ounce) can tomato-vegetable juice cocktail <br>- 1 (10.75 ounce) can condensed tomato soup <br>- 1 tablespoon white sugar <br>- 1 (10 ounce) package frozen chopped spinach <br>- 1 pinch ground nutmeg <br>- salt to taste <br>- ground black pepper to taste <br>- 1/2 cup cooked macaroni <br><p></p>Directions <br>step 1: Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil. <br>step 2: Add cooked pasta and cook for 10 minutes longer. <br>

Ingredients
- 2 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can chopped stewed tomatoes
- 1 (12 fluid ounce) can tomato-vegetable juice cocktail
- 1 (10.75 ounce) can condensed tomato soup
- 1 tablespoon white sugar
- 1 (10 ounce) package frozen chopped spinach
- 1 pinch ground nutmeg
- salt to taste
- ground black pepper to taste
- 1/2 cup cooked macaroni

Directions
step 1: Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
step 2: Add cooked pasta and cook for 10 minutes longer.

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