This recipe came out of a cookbook, Secrets of Fat-Free Cooking by Sandra Woodruff that I just "found" in my bookcase. It has some great recipes & I thought I'd share this one with you. Dee (Okla.)
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<!DOCTYPE mx2 SYSTEM "mx2.dtd">
<mx2 source="MasterCook 5.0" date="January 17, 2000">
<Summ>
<Nam>
Tomato Florentine Soup
</Nam></Summ>
<RcpE name="Tomato Florentine Soup" author="Sandra Woodruff, RD">
<Serv qty="7"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Soups
</CatT>
</CatS>
<IngR name="onion" unit="medium" qty="1"></IngR>
<IngR name="unsalted tomatoes, crushed" unit="16 ounce can" qty="1"></IngR>
<IngR name="unsalted vegetable broth or water" unit="cups" qty="4"></IngR>
<IngR name="tomato paste" unit="tablespoons" qty="2"></IngR>
<IngR name="salt" unit="teaspoon" qty="3/4"></IngR>
<IngR name="ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<IngR name="dried italian seasoning" unit="teaspoon" qty="1"></IngR>
<IngR name="sea shell pasta" unit="ounces" qty="4"></IngR>
<IngR name="chopped fresh spinach, packed" unit="cups" qty="2"></IngR>
<IngR name="grated nonfat Parmesan" unit="cup" qty="1/2"></IngR>
<DirS>
<DirT>
Saute onion in 2 tablespoons water for 3 min. or til tender over medium heat in 3 quart pot.
</DirT>
<DirT>
Add tomatoes, vegetable broth or water, tomato paste, salt, pepper, & italian seasoning to the pot. Increase heat to high & bring to a boil. Add the pasta, cover, & cook over medium-low heat for 8 minutes, or until the pasta is almost al dente.
</DirT>
<DirT>
Add spinach to the pot, & simmer for 1 to 2 minutes or just til pasta is al dente and spinach is wilted.
</DirT>
<DirT>
Lacle the soup into individual bowls, topping each serving with a tablespoon of nonfat Parmesan cheese if desired. Serve immediately.
</DirT>
</DirS>
<Desc>
2 points per 1 cup serving
</Desc>
<Srce>
Secrets of Fat-Free Cooking
</Srce>
<CpyR>
1995
</CpyR>
<Yield unit="cup" qty="1"/>
</RcpE></mx2>