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2 tablespoons olive oil
1/2 cup onion, diced
1 teaspoon garlic, minced
1 cup crushed tomatoes
1 cup tomatoes, diced
2 cups chicken broth
1 cup spinach, chopped
1/4 cup red wine
1 Tablespoon basil
1 1/2 teaspoon oregano
2 ounces prosciutto, diced, NOT sliced
1/4 cup parsley, minced
Romano cheese, grated

Method

Heat oil in a heavy soup pot or large sauce pan. Stir in onion and garlic and cook until softened, but not browned. Stir in the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs. Bring to a boil. When boiling, lower heat immediately to cook at a simmer for 35 minutes. Add prosciutto and simmer 10 minutes longer.

Serve with garnish of minced parsley and a bowl of Romano cheese on the side. Romano is preferable to Parmigiano in this soup as it is slightly sharper.

Ingredients

2 cups water
4 chicken bouillon cubes
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped celery
2 tablespoons chopped onion
2 medium fresh tomatoes, peeled and diced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2 cups half-and-half cream
1/3 to 1/2 cup sherry, optional

Directions

In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool.
Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired. Yield: about 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 169 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein.