Spinach Florentine soup with fresh basil!
Easy to make if you use a rotisserie chicken and a good quality low sodium broth.
Ingredients for my version:
I lemon pepper rotisserie chicken
2 32 oz low sodium broth/ stock
1 medium onion
3-5 garlic cloves
1 16 oz bag of frozen spinach
A bunch of fresh basil
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Extra virgin olive oil @ 3 tablespoons
1/3 cup of grated parmesan
1/2 box of whole wheat pasta shells
Salt/ pepper to taste
Gremolata (1/2 cup finely chopped basil or flat leaf parsley, 1 clove minced garlic and 1 tablespoon, or so, of lemon zest stir together)
In a stock pot sautee’ onion, and garlic in olive oil, season with salt and pepper, add a small handful of basil chopped.
Add nutmeg and white pepper.
To this add the broth and spinach.
Simmer a bit, add the parmesan and then squeeze in the half lemon, season more if needed. Par boil the pasta separately then drain. Add pasta to the stock pot and simmer ’til done.
After simmering a bit add the shredded chicken pulled off the rotisserie to some bowls and ladle soup over top.
Add more Parmesan and a pinch of the gremolata for a whopping punch of flavor!! Bon Appetit!