Tomato Florentine

• 1 Tablespoon Olive Oil
• 1 cup Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 2/3 cups Carrots, Peeled, Diced Small
• 4 cups Chicken Broth, Low Sodium Or Vegetable Broth
• 28 ounces, weight Canned Crushed Tomatoes
• 14 ounces, weight Canned Tomato Sauce
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 1 cup Uncooked Fusilli Pasta (I Used Quinoa Pasta), Penne Pasta Or Shells Will Work Too
• 6 ounces, weight Fresh Baby Spinach, Chopped
• 1 pinch Grated Parmesan Cheese, For Topping

1. In a large pot or Dutch oven, add olive oil, onions, garlic and carrots. Saute until vegetables are slightly tender.
2. Add chicken broth, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt and ground pepper. Cook for 30 minutes; stirring occasionally.
3. Taste test the soup to see if you need to add more salt or pepper then add uncooked pasta and cook for about 8 minutes. Add baby spinach and cook for 2 minutes more or until the spinach is wilted.
4. Add soup into a bowl and top with a sprinkle of Parmesan cheese.

olive oil, yellow onion, garlic, carrots, chicken broth, tomatoes, tomato sauce, oregano, basil, thyme, salt, ground black pepper, fusilli, parmesan cheese

Taken from tastykitchen.com/recipes/soups/tomato-florentine/ (may not work)