Italian Tomato Florentine Soup

Ingredients

• 4 tablespoons olive oil
• 1 cup onion, diced
• 2 teaspoons garlic, minced
• 2 cups whole canned tomatoes (canned fine)
• 2 cups tomatoes, diced (canned fine)
• 4 cups chicken broth
• 1 1/2 cups spinach, rinsed, stems trimmed, leaves chopped
• 1/2 cup dry red wine
• 2 tablespoons fresh basil, chopped
• 3 teaspoons fresh oregano, chopped
• 4 ounces prosciutto, diced or country ham
• 1-2 cup romano cheese, grated
• Italian bread

Directions

1. 1

   Heat the oil in a heavy saucepan.

2. 2

   Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.

3. 3

   Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.

4. 4

   Reduce the heat and simmer 35 minutes.

5. 5

   Add the prosciutto and simmer 10 minutes longer.

6. 6

   Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.

7. 7

   Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.

8. 8

   Leftovers are even better the second day, and freeze well.