Tomato Florentine Soup

By SugarBear

  • 4 cups fat free chicken stock

  • 1 large can diced italian tomatoes

  • 1 large onion, cut into large pieces

  • 1 pound fresh spinach, washed and chopped

  • 2 ribs celery

  • juice of one lemon

  • any fresh herbs you have on hand

  • 1 tablespoon dried italian herbs

  • s/p to taste

  1. In a large stock pot, bring chicken stock to a boil.

  2. Add onions, celery and herbs. Cook for three minutes.

  3. Add chopped spinach and any herbs you have on hand, such as basil, parsley, anything you like; this is a good opportunity to use up any fresh herbs you might otherwise discard. Cook until thoroughly wilted. Fresh spinach is essential. Frozen spinach will impart an unpleasant taste.

  4. Add tomatoes and cook an additional 15 minutes. Lemon juice is optional, but it will nicely round out the flavor and greatly reduces the amount of salt you will want to add.

  5. Add

Nutritional Facts

This makes approximately 8 servings and is very low in carbohydrates. You can boost the protein by adding a portion of pre-cooked chicken to each serving.


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