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Florentine Tomato Soup

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INGREDIENTS
    • 1 teaspoon olive oil
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 1 (14.5 ounce) can diced tomatoes
    • 1 1/2 cups water
    • 1 tablespoon minced fresh basil
    • 1 teaspoon chicken bouillon granules
    • 1/4 teaspoon ground black pepper
    • 1 (10 ounce) package frozen chopped spinach, thawed
INSTRUCTIONS
    1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
    2. Stir in spinach and cook 5 to 7 minutes more.