Tomato Florentine Soup 5 Stalks Celery 1 Medium Onion 2 cups Fresh Spinach Leaves 1 Cup elbow macaroni (or any pasta) 3 Cans Stewed Tomatoes or Diced Tomatoes (depending how chunky you like them) 1 Can Chicken Broth 2 Cups of water 1 Bay leaf Salt, pepper, thyme and grated parmesian cheese to taste. 1 teaspoon butter Chop onion and celery and melt butter in the bottom of soup pot. Add onion and celery and sweat out the vegies for 5-10 minutes. Its ok if the onions carmelize a little bit, but don't completely brown them. Add chicken broth, water and tomatoes, bay leaf and spices. Bring to a boil, if the soup looks too thick add more water as needed. After the water has reached a boil, add in the spinach leaves. Don't worry if they look overwhelming at first, they'll tend to disappear as they cook. Let it boil a while, until spinach is completely softened. Then add pasta, the soup will be ready as soon as the pasta is cooked (10-15 minutes)