Not-Your-Typical Tomato Soup 

This is a very satisfying soup, chock-full of delicious ingredients. It’s one of those soups that comes together 1-2-3, and it freezes well too. 

SERVES 6 

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1 small/medium red pepper, chopped
• 1 clove garlic, minced
• 2 14.5-oz (410-g) cans diced tomatoes
• 2 cups water, divided
• 4–5 basil leaves, minced
• 1 tsp pareve chicken soup mix
• salt and pepper, to taste
• 1 tsp sugar or sweetener equivalent
• 3⁄₄ cup uncooked thin noodles
• 5 oz (140 g) frozen spinach, defrosted in microwave and drained to equal .cup
• 1¹⁄₂ Tbsp chopped fresh parsley
• 1¹⁄₂ Tbsp chopped fresh cilantro(optional but recommended)

Heat oil in a 4–5-quart pot. Saute onion and red pepper over medium heat for 10 minutes, stirring occasionally. Add garlic and saute 1 minute more. Add tomatoes, 1. cups water, basil, and seasoning. Bring to a boil.

Stir in noodles; reduce heat and simmer for 10 minutes. Add spinach, remaining . cup water, and herbs. Cook for 10 minutes. Taste and adjust seasoning if necessary. Serve hot; tastes delicious room temperature too.

Note: For a more prominent herb flavor, add the parsley and cilantro after removing the soup from the heat.

(Originally featured in FamilyTable, Issue 665)