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.

Ingredients

8 serv.

(28 ounce) can ground tomatoes, undrained (I used Muir Glen)↗1
(28 ounce) cans water (use the empty tomato can)↗2
tablespoon onion powder↗1 tablespoon
teaspoon dried basil↗1 teaspoon
medium carrot, peeled and diced (about 1/2 cup)↗1
small onion, diced (about 1/2 cup)↗1
beef bouillon cubes↗3
teaspoon salt (optional)↗1⁄2 teaspoon
cup shell pasta or 3/4-1 cup ditalini3⁄4 - 1 cup
(14 ounce) package frozen leaf spinach or (10 ounce) package frozen chopped spinach↗1
grated parmesan cheese (optional)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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