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Tomato Florentine Soup With Mozzarella Croutons Recipe - Cooking Index

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Tomato Florentine Soup With Mozzarella Croutons

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1   Onion - chopped
3   Garlic cloves - minced
1 tablespoon 15mlMinced sage
1   Crushed tomatoes - (32 oz)
2 cups 474mlLow-fat low-sodium chicken broth
2 cups 474mlFresh spinach - washed, torn
1 tablespoon 15mlMinced rosemary
2 teaspoons 10mlMinced basil
1 cup 237mlEvaporated skim milk
  Freshly-ground black pepper - to taste
6   Italian bread - (1/2 oz ea)
1 teaspoon 5mlOlive oil
1 teaspoon 5mlDried Italian seasoning
3 oz 85gPart-skim mozzarella cheese

Recipe Instructions

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes.

Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes.

Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for 10 minutes. Season with pepper.

Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1 Monounsaturated Fat.

Nutrition Facts: Calories 202; Calories from Fat 42; Total Fat 5g; Saturated Fat 0g; Cholesterol 4mg; Sodium 686mg; Carbohydrate 28g; Dietary Fiber 5g; Sugars 14g; Protein 13g.

American Diabetes Association at


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