Tomato Florentine Soup I recipe
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Ingredients
- 2 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can chopped stewed tomatoes 1 (12 fluid ounce) can tomato-vegetable juice cocktail 1 (10.75 ounce) can condensed tomato soup 1 tablespoon white sugar 1 (10 ounce) package frozen chopped spinach 1 pinch ground nutmeg salt to taste ground black pepper to taste ½ cup cooked macaroni
Nutrition Info
- 106.3 caloriescarbohydrate: 21.5 gcholesterol: : -fat: 1.5 gfiber: 3.2 gprotein: 4.4 gsaturatedFat: 0.3 gservingSize: -sodium: 734.9 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Tomato Florentine Soup I
Directions
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Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
Add cooked pasta and cook for 10 minutes longer.