2 small onions, finely chopped
3 large cloves garlic, finely minced or use 3 to 4 tsp. minced garlic (from the jar)
2 stalks celery, finely chopped (optional)
2 tbsp. olive oil
8 c. homemade chicken broth or equivalent store brand
2 1/2 c. chopped tomatoes*
2 c. tightly packed chopped fresh spinach (I use 10 oz. box frozen)
3 tbsp. fresh or dried basil (I use twice as much, but it's best to use less for your first batch and adjust it later)
2 tsp. dried oregano
1/2 to 1 tsp. dried thyme
1 tsp. black pepper (plenty of salt already in the chicken broth)
1 c. small pasta (get baby shells if possible)
freshly grated Parmesan or Romano cheese
dash of red wine

Heat oil in a large saucepan or Dutch oven. Once hot, add onions, garlic and celery. Cook over medium heat, stirring continually until vegetables are soft. Add the dried oregano and thyme and cook for another minute. Add the chicken broth and tomatoes and bring to a boil. Reduce heat to medium; add frozen block of spinach and pasta. Cook at a simmer for 5 minutes; add basil and cook until pasta is al dente. Serve with grated cheese on top.

Serves 6.

This tastes so much better the next day as the flavors meld. Be sure not to overseason when cooking as it will be stronger on the second day. You can also add an additional can of chicken broth to thin out the soup if the pasta absorbs it. Enjoy!