Recipe: Tomato Florentine Soup (not Zio's)

TOMATO FLORENTINE SOUP
Source: Christie Digman, R.D

By popular demand we requested the recipe after this soup was served at a meeting of dietitians! Some suggestions are included to lower the sodium, if you are interested.

1 cup chopped onion
5 to 6 cloves garlic, minced
8 cups chicken broth, divided (Swanson's Natural Goodness has 1/3 less sodium)
1 1/2 teaspoons oregano leaves
1 teaspoon thyme leaves
1 1/2 teaspoons basil leaves
1/2 teaspoon black pepper
1/4 cup red wine
2 cans (14 1/2 ounces each) chopped tomatoes, undrained
(we suggest using no-salt-added canned tomatoes to keep the sodium low)
1 can (12 ounces) unsalted tomato paste
1/2 cup water
1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon balsamic vinegar
2 tablespoons grated Parmesan cheese, for garnish

Spray a large soup pot with nonstick spray and warm over medium heat. Add onion, garlic and 1/4 cup of the broth. Stir and cook until onions are limp.

Stir in oregano, thyme, basil, pepper and red wine.

Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach which has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes.

Add balsamic vinegar and serve immediately after adding vinegar.

Spoon grated Parmesan cheese on top of each bowl when serving.

Servings: 14
Serving Size: 1 cup
Nutritional Analysis per Serving: Calories 70, Fat 1 grams, Cholesterol trace milligrams, Protein 3 grams, Carbohydrate 11 grams, Sodium 420 milligrams