The cheese and lemon topping with a hint of dried oregano adds an extra pop of deliciousness.
ThisTomato Florentine Soupis a meal in a bowl.
Whole-wheat macaroni adds hearty, fiber-rich whole grains, and spinach makes this soup Florentine.
Photo: Brie Goldman
But we don’t stop there.
Pecorino Romano cheese is spiked with lemon zest for a cheesy, lemony finish.
Keep reading for our expert tips, including ingredient swaps.
Reduce heat to medium-low; cover and cook until the pasta is tender, about 15 minutes.
Stir in 5 ounces spinach; cook, uncovered and stirring occasionally, until wilted, about 2 minutes.
Using your fingers, gently rub the mixture together until fragrant and well mixed, about 1 minute.
Remove the soup from the heat; stir in 1 tablespoon lemon juice.
Divide among 4 bowls and top evenly with the cheese mixture.
To make ahead
Refrigerate in an airtight container for up to 3 days.
For example, our Tomato Florentine Soup features 5 ounces of spinach.
To store soup, place it in an airtight container and keep it in the refrigerator.
You should be able to enjoy it for 3 to 5 days.
When you’re ready to thaw it, do so in the refrigerator overnight.
When reheating soup, it’s important to do so gently to avoid curdling.
We recommend heating it in a saucepan over medium heat on the stove, stirring it frequently.
Pair the soup with grilled sandwiches like ourSweet Potato Grilled CheeseorMushroom Melts.
It would also be excellent with aSimple Green Salad with CitronetteorBasic Green Salad with Vinaigrette.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
