florentine tomato soup

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Servs: 5  Prep: 10m  Cook: 15m  

"Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup chopped onion 1/2 cup chopped onion
•   1 teaspoon chicken bouillon granules 1 teaspoon chicken bouillon granules
•   1 teaspoon olive oil 1 teaspoon olive oil
•   1 tablespoon minced fresh basil 1 tablespoon minced fresh basil
•   1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can diced tomatoes
•   1 clove garlic, minced 1 clove garlic, minced
•   1 (10 ounce) package frozen chopped spinach, thawed 1 (10 ounce) package frozen chopped spinach, thawed
•   1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
•   1/2 cup chopped green bell pepper 1/2 cup chopped green bell pepper
•   1 1/2 cups water 1 1/2 cups water

Instructions

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

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