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Tomato Florentine Soup Recipe

TOMATO FLORENTINE SOUP

1 med. onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
2 (1 lb.) cans tomatoes-low sodium version
2 (1 lb.) cans tomato sauce-low sodium version
2 tsp. oregano if using fresh half the amount
2 tsp. basil if using fresh half the amount
2 tsp. thyme if using fresh half the amount
1 tsp crushed fennel seed
1 bay leaf
1 bunch fresh spinach, washed & chopped, if usying frozen, thaw and drain of all water.
Salt & pepper to taste

Saute onion and garlic in large kettle in olive oil until translucent. Add tomatoes, tomato sauce and spices. Simmer about 30 minutes. Remove bay leaf. Add spinach. Makes about 6 (2 cup) servings.

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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