Florentine Tomato Soup
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups water
- 1 tablespoon minced fresh basil
- 1 teaspoon chicken bouillon granules
- ¼ teaspoon ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed
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Instructions
- 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.
- Stir in spinach and cook 5 to 7 minutes more.
Source
Original recipe: View Original