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