TOMATO FLORENTINE SOUP

Tomato Florentine Soup image

This recipe makes a lot of soup! I love it with a yummy grilled cheese, or sometime top it with croutons for some crunch.

Provided by Lynette !

Time 2h30m

Number Of Ingredients 23

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Ingredients

4 c carrots, sliced
1 1/4 c celery, chopped
1 c yelloe onion or green onion, chopped (your choice)
4 clove garlic, minced
1/4 c olive oil
2 can(s) tomato puree (28 ounce cans)
2 can(s) ready to serve chicken broth (14 1/2 ounce cans)
1 can(s) whole san marzano tomatoes, undrained and coarsely chopped (28 ounce can)
10 oz frozen chopped spinach, thawed and drained
2 c water
1 c chablis or other dry white wine
2 Tbsp worcestershire sauce
1/.3 c brown sugar, firmly packed
2 Tbsp dried parsley flakes
1 Tbsp salt
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp dried crushed red pepper
1/2 tsp black pepper
1/8 tsp hot sauce
3/4 c small bow tie pasta, uncooked
1/2 c quick cooking barley, uncooked
freshly grated parmesan cheese, to garnish

Steps:

1. Saute carrot, celery, onion, and garlic in oil in a large Dutch oven over medium heat until tender. Add the tomato puree and the next 14 ingredients; stir well.
2. Bring to a boil; cover, reduce heat, and simmer for 1 hour and 25 minutes, stirring occasionally.
3. Stir in the pasta and barley. Simmer, uncovered, 20 to 30 minutes or until the pasta and barley are tender, stirring occasionally. To serve, ladle soup into individual soup bowls. Sprinkle with Parmesan cheese.

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