Photo: Markus Spiske
Tomato Florentine
15 ingredients
10 min + 45 min
7
openrecipes
A perfect, healthy, simple tomato soup made with carrots, onions, garlic, pasta, spinach and seasonings. It’s hearty, full of Italian flavor and the perfect one-pot meal.
Estimated Nutrition (whole recipe, rough)
954
Calories
62g
Protein
30g
Fat
109g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 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
- 1 Tablespoon Olive Oil
- 1 cup Yellow Onion, Chopped
- 2 cloves Garlic, Minced
- ⅔ cups Carrots, Peeled, Diced Small
- 4 cups Chicken Broth, Low Sodium Or Vegetable Broth
- 28 ounces, weight Canned Crushed Tomatoes
- 14 ounces, weight Canned Tomato Sauce
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoons Dried Thyme
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 1 cup Uncooked Fusilli Pasta (I Used Quinoa Pasta), Penne Pasta Or Shells Will Work Too
- 6 ounces, weight Fresh Baby Spinach, Chopped
- 1 pinch Grated Parmesan Cheese, For Topping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes