Tomato-Spinach Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1 bunch green onions, chopped (including tops)
2 Tbsp. dried basil leaves, crushed or 2 Tbsp. chopped, fresh basil
2 Tbsp. chopped parsley
2 cloves garlic, chopped
1/2 c. twist pasta
1/2 c. cooking wine (optional)
2 large tomatoes, cubed or 1 (15 oz.) can sliced tomatoes
1 1/2 tsp. lemon juice
2 c. or 1 (32 oz.) jar Prego spaghetti sauce
2 1/2 c. water or 1 jar water
3 1/2 c. trimmed, fresh spinach, chopped or 1 box frozen spinach

Preparation

In 3-quart saucepan over high heat, heat all the ingredients to boiling except pasta.
Reduce heat to low.
Cover; simmer 20 minutes.
Add dry pasta to soup.
Simmer 5 minutes more or until pasta is tender.
Add more water if needed.
Makes 6 servings or 6 cups.