Tomato Florentine soup

    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.

    1 person made this

    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat olive oil in a large pot. Add all the veg and fry, stirring, till they start to soften, about 10 minutes.
    2. Add tomato soup and 200ml water. Bring to the boil.
    3. 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.
    4. Once the pasta is cooked, add spinach and simmer till it is wilted, for a further 1 to 2 minutes.
    5. Season with salt and pepper. Stir in fresh basil.
    6. Serve with Parmesan cheese on the side.

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