Tomato Florentine Soup

• 2 tablespoons olive oil
• 1 medium vidalia onion, finely chopped
• 5 garlic cloves, minced
• 14 teaspoon black pepper
• 14 teaspoon sea salt
• 1 teaspoon crushed rosemary
• 14 teaspoon thyme
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1 (14 1/2 ounce) canamy's organic chunky tomato bisque
• 1 (14 1/2 ounce) cangarden vegetable broth
• 1 (10 1/2 ounce) can condensed tomato soup
• 1 cup water
• 1 tablespoon sugar
• 14 cup marsala wine
• 12 cup orzo pasta, uncooked
• 3 ounces fresh spinach, chopped
• fresh grated parmesan cheese

1. Heat olive oil.
2. Saute onion and garlic until tender.
3. Add pepper, salt, rosemary and thyme and stir well.
4. Add stewed tomatoes, tomato bisque, vegetable broth, condensed tomato soup, water, sugar and wine.
5. Bring to a boil.
6. Add orzo and stir well.
7. Reduce heat to medium low, cover and simmer for fifteen minutes, stirring frequently.
8. Remove from heat when pasta is al dente, add spinach, stir and cover for five minutes.
9. Serve with freshly grated parmesan cheese.

olive oil, vidalia onion, garlic, black pepper, salt, rosemary, thyme, italianstyle stewed, tomato bisque, vegetable broth, tomato soup, water, sugar, marsala wine, orzo pasta, fresh spinach, parmesan cheese

Taken from www.food.com/recipe/tomato-florentine-soup-239182 (may not work)