Tomato Florentine Soup

(This is one super easy recipe for a light lunch.)

Tomato Florentine Soup

1 T. olive oil
1/2 C. chopped onion
2 garlic cloves, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 (14-oz.) cans chicken broth
2 (14-oz.) cans Italian style diced tomatoes
1/2 to 1 pkg. (10 oz.) chopped frozen spinach (depends on how much spinach you like)
salt and pepper to taste
1/2 C. uncooked shell pasta
2 tsp. balsamic vinegar

1) Heat the oil in a soup pot. Add onion and saute over medium-high heat until softened. Add garlic and saute about five minutes or until onion is translucent. Do not brown onion or garlic.

2) Add basil, oregano, chicken broth, tomatoes, spinach salt and pepper. Bring soup to a boil over high heat.

3) Reduce heat to low and stir in the pasta. Simmer, covered, for about 15-20 minutes.

4) Add the balsamic vinegar just before serving. Stir. Ladle in to soup bowls.

Serves 4