Tomato Florentine soup
(3)
35 min
I once had this soup at a restaurant and loved it, so I tried to copy it at home. It is a very easy way to turn a simple tinned cream of tomato soup into a very tasty soup with plenty of veg.
gartenfee
1 person made this
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 stalk leek, sliced thinly
- 1 stalk celery, diced finely
- 2 garlic cloves, minced
- 1 carrot, peeled and julienned or grated
- 2 (400g) tins cream of tomato soup
- 1 handful spinach leaves, fresh or frozen, chopped
- 150g small soup pasta
- salt and pepper
- minced fresh or dried basil
- Parmesan cheese for sprinkling
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Heat olive oil in a large pot. Add all the veg and fry, stirring, till they start to soften, about 10 minutes.
- Add tomato soup and 200ml water. Bring to the boil.
- Add soup pasta and if necessary add about 200ml water so the pasta is fully immersed. Cook for the time specified on the package, stirring every so often.
- Once the pasta is cooked, add spinach and simmer till it is wilted, for a further 1 to 2 minutes.
- Season with salt and pepper. Stir in fresh basil.
- Serve with Parmesan cheese on the side.
