Vegetable Florentine Soup

A few weeks ago, on a particularly cold and snowy day in Pennsylvania, I was on a work trip with a colleague visiting a college campus. We paused in the cafeteria for lunch and I came across vegetable Florentine soup. Normally, I would build a meal from the salad bar so I can control the ingredients. That said, I was chilled from walking around campus in the snow; so, even though I couldn’t verify the ingredients, I chose the soup. I ate around the noodles but otherwise thoroughly enjoyed the soup.

This variation is noodle-free, but I think it came out as hearty and delicious. Not only is it paleo; it’s also vegan! We hope you will enjoy it as much as we did.

Ingredients
1 Tbsp extra virgin olive oil
1 white onion, diced
4 cloves garlic, minced
4 stalks of celery, thinly sliced
3 carrots, diced
1/2 tsp pepper
1 14-oz can of diced tomatoes
4 C homemade vegetable broth
4 C fresh baby spinach, packed
1/2 C water
1/8 tsp black pepper
1/8 tsp white pepper

Method

Heat oil over medium. Add onions and garlic. Sauté for 3-5 minutes, until onion is mostly translucent.

Add diced tomatoes, vegetable broth, carrots and celery. Turn up heat and bring to a boil. Then, add 1/2 tsp black pepper, reduce heat to low, cover and simmer for 20 minutes.

Stir in spinach, water, black and white pepper. Simmer covered for 5 minutes.

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