TOMATO FLORENTINE RICE SOUP
Canadians love Tim Horton's and my daughter loves Tim Horton's Tomato Florentine Rice soup. This is my own "copycat" recipe and even if you've never had the real thing, I know that you will enjoy this soup!!
Provided by CountryLady
Categories White Rice
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
- Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
- Remove bay leaves, add rice and simmer for 10 minutes.
Nutrition Facts : Calories 79.7, Fat 0.8, SaturatedFat 0.2, Sodium 981.7, Carbohydrate 15.6, Fiber 1.9, Sugar 7.1, Protein 4.6
ITALIAN TOMATO FLORENTINE SOUP
This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.
Provided by Wildroze
Categories Spinach
Time 1h
Yield 8 bowls, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy saucepan.
- Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
- Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
- Reduce the heat and simmer 35 minutes.
- Add the prosciutto and simmer 10 minutes longer.
- Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
- Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
- Leftovers are even better the second day, and freeze well.
Nutrition Facts : Calories 464.7, Fat 30.7, SaturatedFat 12.1, Cholesterol 59, Sodium 1613.7, Carbohydrate 17.8, Fiber 3.6, Sugar 8.6, Protein 25.6
TOMATO FLORENTINE SOUP
When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. -Engracia Salley, Bristol, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.
Nutrition Facts :
TOMATO FLORENTINE SOUP I
Lovely to look at, even lovelier to taste! Freezes well.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g
LIKE ZIO'S TOMATO FLORENTINE SOUP
This soup is flavorful, hearty, filling, rich and satisfying. It is easy to make and if you enjoy tomato soup this is well worth trying. I found this recipe in the Colorado Springs Gazette online, it is courtesy of Zio's Itallian Kitchen. I am posting the original, feel free to modify it to fit your taste.
Provided by Adelinkat
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
- Sauté onions in 2 tablespoons butter over medium heat until golden brown.
- Add garlic and continue to sauté 1-2 minutes.
- Remove mixture from heat and pure in food processor.
- Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
- In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
- Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
- Simmer 15 minutes.
- Whisk in roux and simmer an additional 30 minutes over medium-low heat.
- Whisk in cream.
- Add spinach.
- Serve immediately or cool and refrigerate.
Nutrition Facts : Calories 450.7, Fat 39.8, SaturatedFat 24.5, Cholesterol 134.4, Sodium 866.8, Carbohydrate 21.5, Fiber 3.6, Sugar 3.3, Protein 5.6
TIM HORTON'S STYLE CHILI
Make and share this Tim Horton's Style Chili recipe from Food.com.
Provided by Member 610488
Categories Beans
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with the onion and a few shakes of chili powder.
- Add to either a large pot or Crock Pot. Add the rest of the ingredients and stir well.
- If you are doing it on the stove, simmer for a couple of hours, stirring often.
- If you are doing it in a crock pot, cook on low for 9-10 hours.
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