Tomato Florentine Soup

• 1 tablespoon olive oil
• 2 1/4 cups onions, finely chopped
• 2/3 cup celery, chopped
• 3 garlic cloves, minced
• 1 cup water
• 2 (14 ounce) cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2/3 cup small shell pasta, uncooked
• 2 cups fresh spinach, bagged and prewashed
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon salt
• 1/4 cup parmesan cheese, freshly grated

1. Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
2. Stir in garlic, cook 1 minute.
3. Add water, broth, tomatoes and tomato sauce.
4. Bring to a simmer, cook 25 minutes, stirring occasionally.
5. Stir in pasta and cook 8 minutes.
6. Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
7. Stir in salt and pepper.
8. Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.

olive oil, onions, celery, garlic, water, chicken broth, tomatoes, tomato sauce, shell pasta, fresh spinach, black pepper, salt, parmesan cheese

Taken from www.food.com/recipe/tomato-florentine-soup-430185 (may not work)