Tomato Florentine Soup
Don’t open one more can of tomato soup until you’ve tried this recipe.
Ingredients
- 1 cup carrots diced
- 1 cup celery diced
- 1 onion diced
- 2 cups fresh spinach
- 1 tablespoon garlic minced
- 12 ounce can stewed tomatoes
- 12 ounce can tomato paste
- 2 cups vegetable broth
- 1 teaspoon Old Bay seasoning
- ½ cup couscous
Instructions
- Add the carrots, celery, onion, spinach, garlic, stewed tomatoes, tomato paste, broth, and Old Bay to an oiled slow cooker insert.
- Cover and cook on high for four hours.
- Stir in the couscous and cook for an additional 20 minutes, or until the couscous is tender.
Notes & Wine Advice
Serve alongside breadsticks for dipping.