Photo: Cala
Tomato Florentine Soup II
12 ingredients
15 min + 30 min
4 to 6 servings
openrecipes
"This is a very hearty, delicious soup. Spinach and other vegetables are simmered in a complex tomato base. Served with salad or sandwich, it makes a complete meal."
Estimated Nutrition (whole recipe, rough)
528
Calories
43g
Protein
6g
Fat
75g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chicken stock
- 1 (8 ounce) can tomato sauce
- 1 cup tomato juice
- 1 (6 ounce) can tomato paste
- 1 tablespoon white sugar
- 2 stalks celery, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped spinach
- 1/2 cup diced zucchini
- 1/4 pound cooked pasta
- 1 pinch ground nutmeg
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes