Tomato-Spinach Soup

• 1 Tbsp. olive oil
• 1 bunch green onions, chopped (including tops)
• 2 Tbsp. dried basil leaves, crushed or 2 Tbsp. chopped, fresh basil
• 2 Tbsp. chopped parsley
• 2 cloves garlic, chopped
• 1/2 c. twist pasta
• 1/2 c. cooking wine (optional)
• 2 large tomatoes, cubed or 1 (15 oz.) can sliced tomatoes
• 1 1/2 tsp. lemon juice
• 2 c. or 1 (32 oz.) jar Prego spaghetti sauce
• 2 1/2 c. water or 1 jar water
• 3 1/2 c. trimmed, fresh spinach, chopped or 1 box frozen spinach

1. In 3-quart saucepan over high heat, heat all the ingredients to boiling except pasta.
2. Reduce heat to low.
3. Cover; simmer 20 minutes.
4. Add dry pasta to soup.
5. Simmer 5 minutes more or until pasta is tender.
6. Add more water if needed.
7. Makes 6 servings or 6 cups.

olive oil, green onions, basil, parsley, garlic, pasta, cooking wine, tomatoes, lemon juice, spaghetti sauce, water, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243104 (may not work)