Eleanor Lewis' Tomato Florentine

Italian Soup Recipes

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 salt, pepper 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: Tuesday May 11th, 2004 and modified on Tuesday March 21st, 2006