Tomato Florentine Soup

While I love Tomato Soup, I feel like Tomato Bisques and Creamy Tomato Soups tend to be a bit heavy to have for than one meal, and I strive for dishes to make at home that provide plenty of leftovers!  This Cooking Light Tomato Florentine Soup was easy to make, delicious and light enough to not mind eating it for a few days in a row.   I followed their recipe pretty closely, with the exception of adding the salt and pepper earlier, and changing the cheese to shredded mozzarella, for a more Italian feel.

Ingredients:

1 tablespoon olive oil

2 1/4 cups finely chopped onion

2/3 cup chopped celery

3 garlic cloves, minced

1 cup water

2 (14-ounce) cans fat-free, less-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

1 (8-ounce) can no salt-added tomato sauce

2/3 cup uncooked small seashell pasta

2 cups bagged prewashed spinach

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

shredded mozzarella cheese to top

 

Directions:

 

1) Heat oil in a small Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently. Stir in garlic; cook 1 minute.

 

2) Add water, broth, tomatoes, and tomato sauce.

 

3) Bring to a simmer; cook 25 minutes, stirring occasionally.

 

4) Stir in pasta, pepper and salt; cook 8 minutes. Add spinach; cook 2 minutes or until spinach wilts and pasta is done.

 

5) Serve and top with shredded mozzarella.