Tomato Florentine Soup II

Ingredients

• 8 ounce tomato sauce canned
• 0.5 cup carrots chopped
• 2 stalks celery chopped
• 2 cups chicken stock see 
• 0.3 pound soup noodles cooked
• 1 pinch ground nutmeg 
• 6 servings salt and pepper to taste
• 0.5 cup pkt spinach chopped
• 1 cup sacremento tomato juice 
• 6 ounce tomato paste canned
• 1 tablespoon sugar white
• 0.5 cup zucchini diced

Equipment

• sauce pan
• whisk

Directions

1. In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar.
2. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
3. Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.