Tomato Florentine Soup - cooking recipe

Ingredients

1/2 c. chopped green pepper
1/2 c. chopped onion
1 large garlic clove, minced
1 Tbsp. olive or vegetable oil
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 1/2 c. water
1 tsp. dried basil or 1 Tbsp. minced fresh basil
1 tsp. chicken bouillon granules or 1 cube*
1/4 tsp. pepper
1/2 tsp. sugar
3/4 c. uncooked tiny shell pasta or noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed or 1/2 pkg. fresh chopped spinach

Preparation

In a saucepan, saut the green pepper, onion and garlic in oil until tender. Add tomatoes, water, basil, bouillon, pepper and sugar; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes; add spinach. Cook until noodles are tender. Yield: 5 servings.