Tomato Florentine Soup

The flavors of tomatoes, spinach, and prosciutto combine to create a satisfying soup.

Serves 4

2 Tablespoons Olive oil
1/2 cup Onion, diced
1 teaspoon Garlic, minced
1 cup Crushed tomatoes
1 cup Tomatoes, diced
2 cups Chicken broth
3/4 cup Spinach, chopped
1/4 cup Red wine
1 Tablespoon Basil
1 1/2 teaspoon Oregano
2 ounces Prosciutto (or country ham), diced
Romano cheese, grated

Heat the oil in a heavy saucepan. Add the onion and garlic and cook until just soft. Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs. Bring to a boil. Reduce the heat and simmer 35 minutes. Add the prosciutto and simmer 10 minutes longer. Serve warm garnished with the Romano cheese.

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Video Online Workshop Chiba, Japan