Florentine Tomato Soup

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 1 teaspoon chicken soup base 
• 1 tablespoon basil fresh minced
• 10 ounce pkt spinach frozen thawed chopped
• 1 clove garlic minced
• 0.5 cup bell pepper green chopped
• 0.3 teaspoon ground pepper black
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 1.5 cups water 

Equipment

• sauce pan

Directions

1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
2. Stir in spinach and cook 5 to 7 minutes more.