Tomato Florentine Soup

Course : Soups
Serves: 5
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1/2 Cup chopped green bell pepper
1/2 Cup chopped onion
1 Clove garlic -- minced
1 Teaspoon olive oil -- or veg. oil
14 1/2 Ounces no-salt-added tomatoes -- undrained
1 1/2 Cups water
1 Tablespoon minced fresh basil -- OR
1 Teaspoon dried basil
1 Teaspoon chicken bouillon granules
1 Teaspoon pepper
3/4 Cup medium egg noodles -- uncooked
10 Ounces frozen chopped spinach -- thawed

Preparation / Directions:

In a saucepan, saute the green pepper, onion and garlic in oil until tender. 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.


Nutritional Information:

36 Calories (kcal); 1g Total Fat; (26% calories from fat); 2g Protein; 5g Carbohydrate; trace Cholesterol; 120mg Sodium

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