Tomato Florentine Soup by Julie

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup water
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) canwhite cannellini beans
• 1 cup whole wheat elbow macaroni
• frozen chopped spinach
• salt or pepper

1. In large dutch oven, cook onions in oil over med heat.bout 7 min till tender.
2. Add garlic and cook bout 1 minute.
3. Add water, tomatoes, sauce, broth, & beans and cook bout 25 minute.
4. Add dry pasta and cook 7-8 more minutes.
5. During this time, prepare defrosted spinach.squeeze out ALL water w/towel.
6. Add about 3/4 box of spinach and simmer till pasta is tender.
7. add salt & pepper to taste.
8. Serve with a sprinkling of parmesan cheese & crusty whole wheat bread.
9. Enjoy!
10. With love from Julie in McAllen, TX.

olive oil, onion, garlic, water, chicken broth, tomatoes, tomato sauce, beans, whole wheat elbow macaroni, spinach, salt

Taken from www.food.com/recipe/tomato-florentine-soup-by-julie-345729 (may not work)