Tomato Florentine Soup

Italian Tomato Florentine Soup

Ingredients:

Olive oil - 3 tablespoon
Celery -- 2/3 cup finely chopped
Onions -- 1 and half cup finely chopped
Garlic -- 2 cloves minced
Vegetable Broth -- 24 ounces
Can of petite diced tomatoes drained - 14.5 ounce
Can of tomato paste -- 8 ounce
Small shell pasta -- 1/2 cup uncooked
Spinach -- finely chopped 2 cups
Water -- about 200ml could use more to if you like the soup less thick
Salt
Pepper
Parmesan cheese for garnish

Tomatoes -- my pathetic attempt at photoshop :)

Directions:

1. Heat oil in a dutch oven (preferably) or a deep sauce pan
2. Add Onions, cook for a minute and add celery -- Cook for 5-7 minutes till tender, stir frequently
3. Mix the garlic
4. Add water, tomato paste, tomatoes, broth
5. Simmer and cook for about 25 minutes
6. Put the uncooked pasta in, cook for about 7 minutes till the pasta is a little more than al dente
7. Put in the spinach and cook another 2 minutes till the spinach wilts
8. Stir in salt and pepper as per taste.

Serve hot and top with cheese.