4 c. canned chicken broth
3 carrots, peeled and cut julienne
1/2 onion, sliced thinly
8 spinach leaves, chopped
1 tsp. dried basil, crumbled
Salt and pepper
Grated Parmesan cheese

Heat broth in large saucepan over medium heat. Add carrots and onion and simmer until soft, about 10 minutes. Stir in spinach. Add basil. Season with salt and pepper. Ladle soup into bowls and sprinkle with Parmesan cheese.