Name: Tomato Florentine Soup

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced medium
• 1 48-ounce can California crushed tomatoes in juice
• 1 6-ounce can tomato paste
• 6 ounces Heinz ketchup
• 1 pint low-sodium chicken broth
• 1 bag (8 to 10 ounces) chopped frozen spinach
• pinch of dried basil
• pinch of sugar

Instructions:

• In a medium stockpot, sauté the onion in olive oil until translucent
• Add crushed tomatoes, tomato paste, ketchup and chicken broth
• Simmer for 30-45 minutes.
• Add frozen spinach, sugar, basil and spices.
• Cook until heated through.

Comments: 5/15/2013 - made roughly a half recipe. Substituted two 14.5-oz cans of diced tomatoes for crushed. Used 1/3 cup ketchup, 2 teaspoons of basil, 1 teaspoon of minced garlic and 1/4 teaspoon of cayenne pepper. The soup was thick and good.

Source: Baltimore Sun, February 16, 2012

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