Prep 10 mins
Cook 30 mins
I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.
- 1 (28 ounce) canground tomatoes, undrained (I used Muir Glen)
- 2 (28 ounce) cans water (use the empty tomato can)
- 1 tablespoon onion powder
- 1 teaspoon dried basil
- 1 medium carrot, peeled and diced (about 1/2 cup)
- 1 small onion, diced (about 1/2 cup)
- 3 beef bouillon cubes
- 1⁄2 teaspoon salt (optional)
- 3⁄4-1 cup shell pasta or 3⁄4-1 cup ditalini
- 1 (14 ounce) package frozen leaf spinach or 1 (10 ounce) package frozen chopped spinach
- grated parmesan cheese (optional)
- Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
- Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
- Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
- Stir in spinach. Heat through.
- Serve with grated Parmesan cheese if desired.