Tomato Florentine Soup - cooking recipe

Ingredients

3 Tbsp. basil
1/2 bunch fresh parsley, chopped
3/4 bunch cilantro, chopped
2 green onions, chopped fine
2 stalks celery, chopped fine
3 c. water
1 (48 oz.) can tomato juice
3 Tbsp. chicken bouillon or base
1/2 can of water (tomato juice can)
salt, pepper and Lawry's to taste
1 lb. cooked shell macaroni

Preparation

Simmer the first 6 ingredients over low heat until tender, about 45 minutes. Add the tomato juice, chicken bouillon or base and 1/2 can of water. Salt, pepper and Lawry's to taste. Add the macaroni. Heat until hot. May add hamburger to it.