2 (8 oz.) cans tomato sauce
8 c. cold water
1 pkg. Knorr minestrone mix
1 bunch green onions, thinly sliced
1 tsp. oregano
1 tsp. dried basil
10 oz. pkg. frozen chopped spinach, cut into 4 chunks
1/2 c. chopped fresh Italian parsley
1/2 c. uncooked small shells

Place water in 4 quart Dutch oven, add soup mix, tomato sauce, green onions, oregano, basil and frozen spinach. Bring to a boil and simmer 30 minutes, stir occasionally. Add parsley and macaroni and simmer 30 additional minutes or until pasta is tender. Make several hours ahead of time so flavors can blend. Reheat and serve with fresh Italian bread.