1 tablespoon vegetable oil
1 small onion, chopped
3+ cups vegetable broth
1 can No Salt added diced tomatoes
1 medium unpeeled potato, cubed
2 carrots, sliced
1 stalk celery, sliced
1 teaspoon dried basil
1/8 teaspoon black pepper
1/3+ cup uncooked tiny bow~tie pasta
2 ounces stemmed spinach, chopped
Heat oil in Dutch oven or large saucepan over medium~high heat.
Add onion; cook and stir until translucent.
Add broth, tomatoes with juice, potato, carrots, celery, basil, and pepper; bring to a boil over high heat.
Reduce heat to low; simmer 20 minutes or until potato and carrots are very tender and flavors are blended, stirring occasionally.
Stir in pasta; simmer 8 minutes or until pasta is tender.
Stir in spinach; simmer 2 minutes or until spinach is wilted.
Val's Notes; I added a little more vegetable broth, used a can of No Salt added diced tomatoes, didn't add the salt but added a little more mini bow~tie pasta.
The recipe comes from The Soup Bible, given to me at Christmas.
It says it makes 6 servings but IMO they would be small.