Tomato Florentine Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 1/4 cups onions, finely chopped
2/3 cup celery, chopped
3 garlic cloves, minced
1 cup water
2 (14 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2/3 cup small shell pasta, uncooked
2 cups fresh spinach, bagged and prewashed
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon salt
1/4 cup parmesan cheese, freshly grated

Preparation

Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Stir in garlic, cook 1 minute.
Add water, broth, tomatoes and tomato sauce.
Bring to a simmer, cook 25 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
Stir in salt and pepper.
Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.