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Shell and orzo pasta (durum wheat semolina, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), dehydrated white beans, tomatoes, garlic and spinach, hydrolyzed soy protein, corn starch, maltodextrin, dextrose, tomato powder, salt, carrot powder, onin powder, spices, natural flavors, xanthan gum.
Allergy Information: This product contains wheat and soy products.
4 Cups Water
1 can (14.5) petite diced tomatoes
- Combine water and soup mix in a sauce pan and blend well.
- Add tomatoes and bring to a boil stirring often.
- Reduce heat and simmer for 20 minutes, stirring often.
For variety, add italian sausage. Garnish with fresh grated parmesan cheese.
Laurie's Favorite Recipe:
Cheesy Baked Eggplant
- 1 Package Italian Florentine Soup
- 3 cups water
- 1 (6oz.) can tomato paste
- 1 (14.5oz) can crushed tomatoes
- 1 large eggplant (skin removed)
- 1/2 cup olive oil
- salt and pepper
- 1 1/2 cups grated parmesan cheese
- 2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Remove skin from eggplant and place on a baking sheet.
- Brush both sides with olive oil and season with salt and pepper.
- Bake in oven for 10 minutes.
- Combine soup mix, water, tomato paste and crushed tomatoes.
- Bring to a boil and remove from heat.
- Transfer eggplant to a greased 9"x13" casserole dish.
- Pour soup mixture over eggplant.
- Top evenly with parmesan cheese and then mozzarella.
- Bake for 30 minutes or until eggplant is tender.
- Let stand for 10 minutes before serving.
# of Ratings: 1
1. William on 5/22/2013, said:
When I see the word Florentine in the name of a dish, I immediately think it will have spinach in it. I lived in Florence for a while and got use to the concept that the two were synonymous. This is very good soup... but no spinach. Stil... very good soup. Light, and a good balance of spice.
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