I wanted to a soup that was Weight Watcher friendly to go with my lunches this week. I decided on Tomato Florentine Soup from my trusty Rosemary Brown's Big Kitchen Instruction Book. I mentioned how much I like this cookbook before, and I have to say that I've made several soups from here and loved them all!
Then I got thinking and realized I didn't want any jealousy in our house, so I asked Branny if I could submit another soup recipe to her Souper Bowl. After all, I have 2 "little girls" and I think Coon's feelings might have been hurt if I didn't give her a dedication.
Coon was rescued by JR during a snow storm 4 years ago. She was 3 months old at the time, and so tiny! How could someone let her fend for herself, nevermind through a storm! She's grown into quite the hellion, but we love her nonetheless.
The changes I made to the recipe are included here:
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 21 oz. beef broth (you could use vegetable broth to make this vegetarian)
- 3 cups water
- 10 oz. frozen chopped spinach
- 28 oz. diced tomatoes, undrained
- 15 oz. tomato sauce
- 6 oz. tomato paste
- 2 tsp sugar
- 1/2 tsp dried basil
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp lemon juice
- dash Tabasco sauce
Add remaining ingredients. Simmer uncovered for 20 minutes. Serves 6.
Notes: The recipe says to add 3 cups of small pasta 10 minutes before the soup is done, but I decided to leave the pasta out this time and have this soup with a grilled cheese sandwich instead.
I also like to add a bit of light sour cream to give it a creamy soup feel.