Everyone loves Aunt Joanne’s Tomato Florentine Soup and I finally got the recipe last night while harvesting swiss chard from her garden.  You can use either Spinach, or Swiss Chard in this recipe.

Tomato Florentine Soup
1 pkg. frozen spinach, chopped (or swiss chard equivalent)

Soup simmering for 20 minutes.  This is before the Parmesan and sour cream.

2 medium onions, diced
2 cloves garlic, minced
1 tablespoon oregano (or less if using powdered form)
1 tablespoon tarragon
1 teaspoon pepper
1 tablespoon basil (1 teaspoon if using powdered form)
1 teaspoon nutmeg
2 teaspoons salt
2 bay leaves
2 oz. butter
2 cups chicken stock
2 10 oz. cans tomato sauce
2 10 oz cans water
4 oz. Parmesan cheese
1 cup sour cream
1 1/2 cups gluten free pasta (shells or noodles)
Method:
Saute onions in butter using large soup pot over medium heat.  Add spices, saute one more minute.
Stir in tomato sauce, water and chicken stock and chopped spinach.  Add bay leaves.  Simmer for 20-30 minutes.
Take 2 cups soup out of pot and let cool.  Stir sour cream into cooled mixture and return to pot.  Add pasta, pasta, simmer about 10 more minutes or until pasta is cooked, stirring occasionally.  Stir in Parmesan cheese.

Ready to Eat!  Yum!