Dreamy Tomato Soup Florentine
Ingredients
- 2 teaspoons olive oil
- 1 cup onions, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1 (28 oz) can diced tomatoes
- 1 cup reduced-sodium chicken or vegetable broth
- 2 slices whole wheat bread, crust removed, I love Milton’s multi-grain or their whole wheat bread
- Fresh ground black pepper, to taste
- 1½ cups fresh spinach, stems removed
- ¼ teaspoon Italian seasonings
- ½ cup reduced-fat milk, as desired
- ¼ cup Parmesan cheese, shredded
Instructions
- Heat 2 teaspoons olive oil in a large pot over medium-high heat. Add onions, garlic and bay leaf. Cook onions until soft, about 3 minutes.
- Add tomatoes and mash with a a potato masher or the back of a large spoon. Stir in broth.
- Crumble in bread, Italian seasonings and pepper. Mix well. Bring up to almost a boil and then down to low and simmer for 5 minutes.
- Stir in spinach and continue to simmer for 5 minutes.
- Stir in ½ cup milk and cook for 2-3 minutes until heated completely. Remove bay leaf.
- Sprinkle 1 tablespoon of cheese on top of each serving.
Nutrition
Serving: 1cupCalories: 144kcalCarbohydrates: 20gProtein: 7gFat: 5gSodium: 479mgFiber: 3gSugar: 5gPlus Points: 4