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Parve
Easy
50 Minutes
Diets 
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.
4–5 basil leaves, minced
1 small/medium red pepper, chopped
pepper, to taste
1 and 1/2 tablespoons chopped fresh cilantro (optional but recommended)
3/4 cup uncooked thin noodles, such as Manischewitz Fine Egg Noodles
1 clove garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Gefen Olive Oil
1 medium onion, chopped
1 and 1/2 tablespoons chopped fresh parsley
salt, to taste
1 teaspoon pareve chicken soup mix
5 ounces (140 grams) frozen spinach, defrosted in microwave and drained to equal 1/2 cup
1 teaspoon sugar or sweetener equivalent
2 -14 and 1/2 ounce (410-gram) cans diced tomatoes
2 cups water, divided
Heat oil in a four to five quart pot. Sauté onion and red pepper over medium heat for 10 minutes, stirring occasionally. Add garlic and sauté one minute more.
Add tomatoes, one and 1/2 cups water, basil, and seasoning. Bring to a boil.
Stir in noodles; reduce heat and simmer for 10 minutes. Add spinach, remaining 1/2 cup water, and herbs. Cook for 10 minutes. Taste and adjust seasoning if necessary.
Serve hot; tastes delicious room temperature too.
Food and Prop Styling by Renee Muller Photography by Cayla Zoharan
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