Tomato Florentine Soup

• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 1 large garlic clove, minced
• 1 Tbsp. olive or vegetable oil
• 1 (14 1/2 oz.) can diced tomatoes (undrained)
• 1 1/2 c. water
• 1 tsp. dried basil or 1 Tbsp. minced fresh basil
• 1 tsp. chicken bouillon granules or 1 cube*
• 1/4 tsp. pepper
• 1/2 tsp. sugar
• 3/4 c. uncooked tiny shell pasta or noodles
• 1 (10 oz.) pkg. frozen chopped spinach, thawed or 1/2 pkg. fresh chopped spinach

1. In a saucepan, saut the green pepper, onion and garlic in oil until tender. Add tomatoes, water, basil, bouillon, pepper and sugar; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes; add spinach. Cook until noodles are tender. Yield: 5 servings.

green pepper, onion, garlic, olive, tomatoes, water, basil, chicken bouillon granules, pepper, sugar, tiny shell pasta, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80425 (may not work)