Eleanor Lewis' Tomato Florentine
1 can condensed cream of mushroom soup
1 med. onion, sliced
3 - 4 ribs celery, sliced
2 cloves garlic, minced
2 Tbsp olive oil
1 lb can tomatoes, chopped, with juice
fresh plum tomatoes, if available
1/2 lb fresh mushrooms, sliced
1 lg. (48 oz.) can V-8 juice
1 10 oz. pkg frozen chopped spinach
dried oregano, basil, parsley
1/4 c small pasta shells
Saute onion, celery, garlic in oil.
Stir in condensed soup, tomatoes. Season generously with oregano, basil, and parsley. Season sparingly with salt and pepper. Add V-8. Simmer 30 minutes, stirring occasionally.
Add mushrooms, pasta shells, cook 10 minutes. Add spinach, breaking it up as it thaws.
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday March 21st, 2006