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Receta Tomato Florentine Soup With Mozzarella Croutons
by Global Cookbook

Tomato Florentine Soup With Mozzarella Croutons
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 x onion minced
  • 3 x garlic cloves chopped
  • 1 Tbsp. chopped sage
  • 1 can crushed tomatoes - (32 ounce)
  • 2 c. low-fat low-sodium chicken broth
  • 2 c. fresh spinach washed, torn
  • 1 Tbsp. chopped rosemary
  • 2 tsp chopped basil
  • 1 c. evaporated skim lowfat milk
  •     Freshly-grnd black pepper to taste
  • 6 slc Italian bread - (1/2 ounce ea)
  • 1 tsp extra virgin olive oil
  • 1 tsp dry Italian seasoning
  • 3 ounce part-skim mozzarella cheese

Direcciones

  1. Heat the oil in a stockpot over medium-high heat. Add in the onion and garlic and saute/fry for 5 min.
  2. Add in the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 min.
  3. Preheat the oven to 400 degrees. Add in the rosemary, basil, and lowfat milk to the soup and simmer for 10 min. Season with pepper.
  4. Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 min. Top with cheese and continue to bake till the cheese melts, about 2 min. Place a bread slice on each serving of soup.
  5. This recipe yields 6 servings.
  6. Serving size: 1 c..