Creamy Tomato Florentine Soup
3 tablespoons plain flour
2 tablespoons fresh basil roughly chopped
1/2 teaspoon salt
1 clove garlic, smashed
1/2 cup cooked & cooled small pasta shells
1 cup whipping cream
Add chopped onion and saute until translucent.
Add smashed garlic clove and continue cooking until garlic is fragrant but not browned.
Add the flour to the onion/garlic mixture and blend well.
Cook for 2-3 minutes, stirring constantly to prevent burning.
Add the basil and simmer for another 3-5 minutes.
Pour the soup back into the pot and add the spinach and pasta.
Cover and simmer on low for about 10 minutes.
Serve with grated Parmesan cheese (optional)