Tomato Florentine Soup With Mozzarella Croutons

Ingredients

1 tablespoon olive oil
1 onion chopped
3 garlic cloves minced
1 tablespoon minced sage
1 can crushed tomatoes - (32 oz)
2 cups low-fat low-sodium chicken broth
2 cups fresh spinach washed, torn
1 tablespoon minced rosemary
2 teaspoons minced basil
1 cup evaporated skim milk
Freshly-ground black pepper to taste
6 slices Italian bread - (1/2 oz ea)
1 teaspoon olive oil
1 teaspoon dried Italian seasoning
3 ounces part-skim mozzarella cheese

Method

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes.

Yield

6 Servings


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