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TOMATO FLORENTINE SOUP

Makes 4 Servings

• 1 (10.5-ounce) can condensed tomato soup
• 1 (15.5-ounce) can diced tomatoes, undrained
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 3 cups canned vegetable broth
• 1/2 cup small macaroni or other small pasta
• 1/4 (15.5-ounce) can spinach
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• Pepper to taste


1. Combine the tomato soup, diced tomatoes, beans, broth, and macaroni in a soup pot.

2. Bring to a boil, then simmer 10-15 minutes. If the soup gets too thick, add water or additional vegetable broth to reach desired consistency.

3. Add spinach and seasonings to the soup. Simmer for an additional 5 minutes.

Food & Nutrition Service, USDA