Tomato Florentine Soup With Pasta

• 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 (10 ounce) package frozen chopped spinach
• grated parmesan cheese (optional)

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.

ground tomatoes, water, onion powder, basil, carrot, onion, salt, shell pasta, spinach, parmesan cheese

Taken from www.food.com/recipe/tomato-florentine-soup-with-pasta-263533 (may not work)