Source: dLife

A delicious blend of veggies make up this quick soup.

Servings

1 tsp olive oil
0.5 cup chopped green bell peppers
0.5 cup fresh chopped onion
1 medium garlic cloves , minced
14.5 oz canned unsalted diced tomatoes
1.5 cup cold water
1 tbsp fresh basil , minced
1 tsp chicken bouillon
0.25 tsp black pepper
10 oz chopped frozen spinach , thawed

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

Serve with crunchy bread or add some chicken for a chicken florentine soup.