Tomato Florentine Soup With Pasta

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.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 (28 ounce) can  ground 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)

Directions

1. Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
2. Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
3. Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
4. Stir in spinach. Heat through.
5. Serve with grated Parmesan cheese if desired.