2 cups vegetable broth
1 46oz can of tomato juice (This can also be a combination of V8 and tomato juice)
2 28oz can of whole peeled tomatoes
10oz of spinach (fresh or frozen, just make sure if using frozen that it is thawed first)
9 to 10 oz. small pasta (like rotini, elbows, etc.)
2 cloves of garlic, chopped
1/2 teaspoon or so of black pepper
vegan parmesean cheese (optional)
In a large soup pot over medium heat combine the broth, tomato juice and juice from the cans of tomatoes. Tear the tomatoes into bite size pieces with your fingers and add to the pot. If you tear them right over the pot you won't lose the juices from the tomato and will make less of a mess. Add the spinach, pasta, garlic and pepper. Cook for 35 to 45 minutes until fresh spinach (if using) is tender and flavors are well blended. Sprinkle with the vegan parmesean cheese just before serving if you wish.
This is one of my favorite recipes because it is easy to make, full of flavor and nutrients, and it lasts so long. 1 pot usually lasts the two of us about a week. If you want to add more nutrition value to the soup, use fresh spinach rather than the frozen and replace some of the 46 oz of tomato juice with some V8 juice. The addition of the V8 gives the soup a little more zip, but that is the only flavor change. Eat it with some crusty vegan bread, and there is no better way to end a cold day.