TOMATO FLORENTINE SOUP

Tomato Florentine Soup image

This recipe was shared with members of my home church by Margaret DeMoville, and it's one of the best soups we've ever made. Easy to make, and tastes and presents like a fine restaurant!

Provided by Steve Young @HotDill

Number Of Ingredients 12

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Ingredients

2 tablespoon(s) olive oil, extra virgin
3/4 cup(s) spinach, chopped
1/2 cup(s) onion, diced
1/4 cup(s) red wine
1 teaspoon(s) garlic, minced
1 tablespoon(s) basil, dried
1 cup(s) tomatoes, crushed
1 1/2 teaspoon(s) oregano, dried
1 cup(s) tomatoes, diced
2 ounce(s) prosciutto, diced
2 cup(s) chicken broth
- Romano cheese, grated

Steps:

Heat the oil in a heavy saucepan.
Add the onion and garlic; cook until just soft
Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
Bring to a boil. Reduce the heat and simmer 35 minutes.
Add the ham and simmer 10 minutes longer.
Serve warm. Garnish with Romano cheese.

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