Instructions: Heat oil in large soup pot over medium heat. Add onion, carrot, celery and garlic and saute until vegetables are soft, 10 minutes. Add water, tomato paste, tomatoes and tomato puree. Bring to boil. Reduce heat and simmer 30 minutes.

Puree in blender in several batches, if necessary. Return soup to pot and add basil and spinach leaves. Cook until tender, 3 to 4 minutes. Add salt and pepper to taste.

This recipe yields 8 servings.

Comments: This soup may also be served chilled.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.