Tomato Florentine Soup
When I was a kid, we ate at Shoney's all the time. Guess that was a thing of my generation...there aren't that many Shoney's restaurants anymore, but when I was little, there was one in every town. Anyway, my grandmother and I used to LOVE their Tomato Florentine Soup. Once again, one day I had a craving for it and so I searched for a copy-cat recipe. Couldn't really find one that I thought was similar, so I kind of put several things together from different recipes and came up with this soup. If you like spinach, pasta, and tomatoes, you'll probably like it.
2 T. olive oil
1 large yellow onion, finely chopped
1 c. finely chopped celery
5 garlic cloves, minced
2 c. water
3 (14 oz) cans chicken broth
2 cans diced tomatoes with basil and oregano, undrained
2 (8 oz) cans tomato sauce
1 c. uncooked small seashell pasta
4 c. fresh baby spinach leaves, chopped
1/4 tsp. salt
1/2 tsp. black pepper
Freshly Grated Parmesan Cheese
Heat oil in a large pot over medium heat. Add onion and celery. Cook for 5-7 minutes, stirring frequently.
Stir in garlic and cook 1 minute more.
Add water, broth, tomatoes, and tomato sauce. Bring to a simmer and cook for 25 minutes, stirring occasionally.
Stir in the pasta (uncooked) and cook for 8 minutes.
Add spinach and cook for 2 minutes, or until spinach wilts and pasta is done.
Stir in salt and pepper.
Top each bowl of soup with parmesan cheese.
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