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Florentine Tomato Soup

Total Time

Prep: 15 min. Cook: 20 min.


5 servings

You'll come away satisfied after spooning into a bowl of this fresh-tasting soup. "It's chock-full of delicious ingredients," assures Joan Clements from Wheatland, Indiana.


  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 3/4 cup uncooked medium egg noodles
  • 1 package (10 ounces) frozen chopped spinach, thawed


  1. In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender.

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