Tomato Florentine Soup
soups
4 cup sliced carrots
1 1/4 cup chopped celery
1 cup chopped onions
4 each cloves garlic, minced
1/4 cup olive oil
2 each 28 oz cans tomato puree
30 oz chicken broth
10 oz pk frozen spinach, thawed & drain; ed
2 cup water
1 cup dry white wine
2 tablespoon worcestershire sauce
1/3 cup brown sugar, packed
2 tablespoon dried parsley flakes
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried crushed red pepper
3/4 cup small bow tie pasta,uncooked
1/2 cup quick cooking barley,uncook
1 grated parmesan cheese,fresh
Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese.
Source: O'Malia's Cooking School - "Soup's On" by Jeanne Harned Typos by Jim Kirk - captain@iquest.net
Yield: 8 servings
