Florentine Cream of Tomato Soup

• 1 teaspoon olive oil
• 14 cup chopped onion
• 12 cup chopped celery
• 1 garlic clove, minced
• 1 (28 ounce) can crushed tomatoes
• 1 12 cups chicken stock
• 14 cup instant rice
• 12 teaspoon dried basil
• salt and pepper
• 1 tablespoon cornstarch
• 14 cup water
• 1 (6 ounce) package fresh spinach, rinsed and drained
• 14 cup sour cream

1. In a large pan, heat the oil and lightly saute the onions and celery.
2. Add the garlic, tomatoes, chicken stock, rice and basil.
3. Season and let simmer for 20 minutes.
4. With a food processor, puree the mixture until smooth and return to pan.
5. If necessary, thicken by adding cornstarch diluted in water.
6. Keep warm.
7. A few minutes before ready to serve, add the spinach and stir until just wilted.
8. Add sour cream and heat until warmed through.

olive oil, onion, celery, garlic, tomatoes, chicken stock, instant rice, basil, salt, cornstarch, water, fresh spinach, sour cream

Taken from www.food.com/recipe/florentine-cream-of-tomato-soup-486040 (may not work)