Italian Florentine Soup

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Italian Florentine Soup
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Learn to make this tasty soup from Chef Mark Reinfeld and get tips on how to create hundreds of different soups.

Yields: Serves 4-5


1 medium onion, chopped small (1 1/4 cups)

1/2 cup celery, sliced thin

1 T garlic, minced

3 medium tomatoes, chopped small (2 cups)

5 cups filtered water

2 cups tomato juice

3 cups spinach or other green veggie, chopped small

3 T fresh herbs, minced (try basil, parsley or both)

1 T Italian spice mix or 1 tsp each dried oregano & thyme

2 tsp sea salt, or to taste

1/2 tsp fresh ground pepper, or to taste

1/2 tsp crushed red pepper flakes

2 T soy sauce or wheat-free tamari (optional)


Place all ingredients except the herbs, spices and salt and pepper in a large pot and simmer over medium heat for 20 minutes.

Stir in remaining ingredients and enjoy.


Try adding 1 tablespoon of fennel seeds, 2 tablespoons of nutritional yeast and a pinch of crushed red pepper flakes.

You may replace the green veggies with vegetables of your choosing.

Replace the tomato juice with another veggie juice or soy, nut, rice or coconut milk.

Additional Tips

From the recipe collection of Mark Reinfeld

Purchase Mark's books!

Taste of the East

30-Minute Vegan

Vegan Fusion

The Complete Idiot's Guide to Eating Raw

Recipe by
Mark Reinfeld