Ingredients
2 large yellow onions, cubed2 tablespoons olive oil1 can (28 ounces) diced tomatoes, undrained1 quart water4 beef bouillon cubes1 cup sliced fresh mushrooms3/4 teaspoon Italian seasoning1/2 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepper4 cups loosely packed spinach leavesGrated Parmesan or shredded cheddar cheese, optional
Preparation
In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.
