Title: Tomato Florentine Soup
Categories: Soups, Italian
Yield: 8 Servings

4 c Sliced carrots
1 1/4 c Chopped celery
1 c Chopped onions
4 Cloves garlic, minced
1/4 c Olive oil
2 28 oz cans tomato puree
30 oz Chicken broth
10 oz Pk frozen spinach, thawed
- & drained
2 c Water
1 c Dry white wine
2 tb Worcestershire sauce
1/3 c Brown sugar, packed
2 tb Dried parsley flakes
1 tb Salt
1 tb Dried basil
1 tb Dried oregano
1 ts Dried crushed red pepper
3/4 c Small bow tie pasta,uncooked
1/2 c Quick cooking barley,uncook
Grated parmesan cheese,fresh

Saute carrot, celery, onion and garlic in oil in a large Dutch oven over
medium heat until tender. Add tomato puree & next 14 ingredients; stir
well. Bring to a boil; cover, reduce heat and simmer one hour and 25
minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered,
20-30 minutes, or until pasta and barley are tender. To serve, ladle soup
into individual bowls and sprinkle with Parmesan cheese.

Source: O'Malia's Cooking School - "Soup's On" by Jeanne Harned Typos by
Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #288 by Jim Kirk on Nov
04, 1997