Tomato Florentine Soup

This hearty Tomato Florentine Soup is one of the few soups the kids seem to enjoy, and along with grilled cheese sandwich, it makes a quick and easy weeknight meal on cold nights. And considering we were a bit under the weather, what with it being stormy and all for a few weeks now, this Tomato Florentine was begging to be made.

For a quick recipe, I use canned tomatoes, but, when in season, fresh tomatoes stewed and strained would be great, even if a bit elaborate and tedious.

Ingredients
1 can stewed diced tomatoes
2 garlic cloves finely minced
1 small onion, finely minced
2 or 3 tsp dark brown sugar, adjust to taste
1 to 2 tsp smoked paprika
1 cup cooked pasta shells (or more if preferred)
2 cups fresh spinach leaves, chopped
1 Tbsp olive oil
1 to 2 tsp corn starch or arrow root powder for thickening

water as needed
salt and black pepper as needed

Italian Spices: basil, marjoram, oregano, thyme, or any other favorite combination; about 2 tsp each or adjust to taste. I prefer more basil and marjoram, and not as much oregano and thyme, as kids find oregano overpowering.

Garnish: chives, spring onions

Preparation

1. If using canned stewed tomatoes, run in the blender briefly and strain to get a smoother soup, without chunky pulp
2. Sauté the onions and garlic in olive oil, add the tomatoes, spices, spinach, some water, cover and allow to simmer
3. Adjust salt, brown sugar, and black pepper to taste, toss in the cooked pasta shells (or other favorite pasta), and simmer some more
4. Make a solution of corn starch and water, add to simmering soup, while stirring constantly, to thicken as needed
5. Garnish with whatever is handy; I like chopped chives and spring onions as they are readily available in the garden, as are the fresh spinach leaves :)