Tomato Florentine Soup I

Leftover - Tips

Lovely to look at, even lovelier to taste! Freezes well.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Tomato Florentine Soup I

Ingredients

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can chopped stewed tomatoes

1 (12 fluid ounce) can tomato-vegetable juice cocktail

1 (10.75 ounce) cancondensed tomato soup

1 tablespoon white sugar

1 (10 ounce) package frozen chopped spinach

1 pinch ground nutmeg

salt to taste

ground black pepper to taste

½ cup cooked macaroni

Tips

Directions

Step 1

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.

Step 2

Add cooked pasta and cook for 10 minutes longer.

Nutritional Information

Tomato Florentine Soup I

Servings Per Recipe:6

Calories: 106.3

% Daily Value *

Protein: 4.4g 9%

Carbohydrates: 21.5g 7%

Dietary Fiber: 3.2g 13%

Sugars: 10.3g

Fat: 1.5g 2%

Saturated Fat: 0.3g 1%

Vitamin A Iu: 6762.8IU 135%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.2mg 13%

Vitamin C: 48.8mg 81%

Folate: 87.2mcg 22%

Calcium: 108.3mg 11%

Iron: 2.9mg 16%

Magnesium: 58.5mg 21%

Potassium: 503.6mg 14%

Sodium: 734.9mg 29%

Thiamin: 0.1mg 14%

Calories From Fat: 13.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.