Tomato Florentine Soup recipes

- 4 fresh basil leaves
- 1 envelope knorr tomato basil soup mix
- 2 cups chopped fresh spinach
- 1 cup cheese tortellini
- 2 stalks celery
- 2 tablespoons extra virgin olive oil
- 3 cups water
- 2 medium carrots
- 1 medium onion

- 1 (12 fluid ounce) can tomato-vegetable juice cocktail
- ground black pepper to taste
- 1 tablespoon white sugar
- 1 pinch ground nutmeg
- 1 (14.5 ounce) can chopped stewed tomatoes
- 1/2 cup cooked macaroni
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) package frozen chopped spinach
- salt to taste
- 1 (10.75 ounce) can condensed tomato soup

- 1 pinch ground nutmeg
- 1 cup tomato juice
- 1 tablespoon white sugar
- 2 cups chicken stock
- salt and pepper to taste
- 1 (6 ounce) can tomato paste
- 1/4 pound cooked pasta
- 1 (8 ounce) can tomato sauce
- 1/2 cup chopped spinach
- 1/2 cup diced zucchini
- 1/2 cup chopped carrots
- 2 stalks celery, chopped

- freshly ground black pepper
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes
- 1 bay leaf
- 1 1/2 teaspoons basil leaves
- 1 tablespoon artificial sweetener or sugar
- 2 teaspoons garlic powder
- 2 tablespoons red wine vinegar
- 8 ounces frozen chopped spinach
- leaf oregano
- 3 cups homemade beef or vegetable broth (, or low sodium bouillon with water)
- 16 ounces frozen mixed vegetables

- 1 lb ripe plum tomatoes or canned plum tomatoes
- 4 cups beef broth
- 2 tablespoons fresh basil
- 11 ounces whole-wheat bread
- chili peppers
- 1 medium leek
- 6 tablespoons olive oil
- salt and pepper