Easy Tomato Florentine Soup {Try a New Recipe}

It’s been several weeks now since I’ve posted a recipe to link up to Lisa’s Try a New Recipe Tuesday meme.

On Monday I made a tomato soup that I’ve been making for years.  It’s super easy, doesn’t take long and is a great way to get my daughters to eat spinach. It’s one of my “go to” lunch recipes for lunch when I have spinach on hand!

Tomato Florentine Soup

 

Ingredients

• 1 (28oz) can diced tomatoes (I used petite diced for smaller pieces) (you can use 6-8 large fresh, peeled and chopped tomatoes but I never have)
• 1 tablespoon dried chopped onion (or 1/2 cup fresh onion, coarsely chopped)
• 3 Cups water
• 3/4 cup tomato juice (I use V8 juice)
• 2 tsp “chicken” flavored broth powder (or 1 chicken bouillon or vegetable bouillon cube or omit)
• 1 1/2 tsp oregano (or to taste)
• 1 1/2 tsp basil (or to taste)
• Salt and/or pepper to taste
• 10 (or more) ounces fresh spinach ( I use the leaf whole, but you could coarsely chop it and I use closer to 14-16 oz of spinach)

Instructions

1. Combine tomatoes, onions, water, juice and bouillon (if using) in large soup pot.
2. Bring to boil and simmer for 10-15 minutes, if using, fresh tomatoes break them into pieces.
3. Add spinach and seasonings and simmer for another 5 minutes or so (until the spinach is nicely wilted)

You can serve this topped with parmesan cheese or finely shredded mozzarella cheese.

For a heartier soup you can add 1/2 cup UNcooked macaroni with the tomatoes and onions.  You can also add white kidney beans, small white beans or garbanzo beans (1 15oz can). I usually make this for lunch so I leave out the macaroni and beans.  Even my pickiest eater likes this soup (especially if I have cheese to top it!)