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.

Before you go, please share this recipe on your social media of choice! If you like this recipe, please subscribe today to be the first to know when we add new delicious meals for you and your family.

Vegetable Florentine Soup

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

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

  1. Heat oil over medium. Add onions and garlic. Sauté for 3-5 minutes, until onion is mostly translucent.
  2. 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.
  3. Stir in spinach, water, black and white pepper. Simmer covered for 5 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: