Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Florentine Soup

Submitted by: Mary on 09/28/2004
2182 views
2.73 avg rating
191 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 tablespoons Vegetable Oil
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 medium green bell pepper, chopped
1/2 cup chopped onion
1 bag fresh spinach leaves, cleaned.
1/4 t Dried basil leaves
1/4 t Dried oregano leaves


Salt & peper to taste
2 cloves garlic, minced
1 can (14 1/2 ounces) Diced Tomatoes
2 cans (14 1/2 ounces) reduced sodium chicken broth
1/4 teaspoon black pepper
9 ozs Low carb pasta (if desired)
shredded Asiago cheese

Directions

In large saucepan, heat vegetable oil until hot over medium high heat. Saute, spinach, zucchini, squash, bell pepper, onion and garlic until slightly tender.



Increase to high heat, add tomatoes, chicken broth, low carb pasta, and black pepper, bring to a boil, reduce heat, cover tightly and simmer 10 minutes.

Ladle soup into bowls and garnish with shredded Asiago cheese.

Servings

6

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

 
 
Search