Florentine Tomato Soup

• 1 teaspoon olive oil
• 12 cup chopped green bell pepper
• 12 cup chopped onion
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 12 cups water
• 1 tablespoon minced fresh basil
• 1 teaspoon chicken bouillon granule
• 14 teaspoon ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed

1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender.
2. Stir in tomatoes, water, basil, bouillon and black pepper.
3. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Stir in spinach and cook 5 to 7 minutes more.

olive oil, green bell pepper, onion, garlic, tomatoes, water, fresh basil, chicken bouillon granule, ground black pepper

Taken from www.food.com/recipe/florentine-tomato-soup-261809 (may not work)