Tomato Florentine Soup With Pasta - cooking recipe

Ingredients

1 (28 ounce) can ground tomatoes, undrained (I used Muir Glen)
2 (28 ounce) cans water (use the empty tomato can)
1 tablespoon onion powder
1 teaspoon dried basil
1 medium carrot, peeled and diced (about 1/2 cup)
1 small onion, diced (about 1/2 cup)
3 beef bouillon cubes
1/2 teaspoon salt (optional)
3/4 - 1 cup shell pasta or 3/4-1 cup ditalini
1 (14 ounce) package frozen leaf spinach or (10 ounce) package frozen chopped spinach
grated parmesan cheese (optional)

Preparation

Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
Stir in spinach. Heat through.
Serve with grated Parmesan cheese if desired.