Tomato Spinach Soup
"I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California..."
INGREDIENTS
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2 large yellow onions, cubed
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2 tablespoons olive oil
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1 can (28 ounces) diced tomatoes, undrained
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1 quart water
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4 beef bouillon cubes
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1 cup sliced fresh mushrooms
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3/4 teaspoon Italian seasoning
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1/2 teaspoon dried basil
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1/2 teaspoon salt
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1/8 teaspoon pepper
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4 cups loosely packed spinach leaves
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Grated Parmesan or shredded cheddar cheese, optional
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