TOMATO FLORENTINE SOUP

INGREDIENTS:

• 4 cp water
• 1 bouillon cube
• 1 bay leaf
• 1 med onion, diced
• 1 1/2 cps diced tomatoes
• 4 cp tomato sauce
• 1/2 lb spinach-rinsed and stemed
• salt and pepper to taste
• roux or cornstarch, optional

DIR: In large pot, combine water, bouillon cube and bay leaf over med-high heat. Bring to boil. Add onion, tomatoes and tomato sauce. Stir well and cook 3-5 min longer. Add spinach and salt and pepper. If desired, thicken with roux or cornstarch. Remove bay leaf before serving. 8 servings, 55 cal, 1 g fat, 0 chol, 14g carb, 730 mg Na.