Tomato Florentine Soup
adapted from Soups, Stews and Chilis
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion
1 1/2 tablespoons tomato paste
1 tablespoon light brown sugar
3 – 14.5 ounce cans diced tomatoes, drained and juice reserved
1 tablespoon minced garlic, about 3 cloves
2 tablespoons flour
2 bay leaves
3-5 cups vegetable or chicken broth (or a combo)
2 cups mini penne, cooked
10 ounces baby spinach, chopped*
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon balsamic vinegar
For Full Instructions Please visit source site: Good Life Eats
