Florentine Tomato Soup

• 2 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 cup tomato juice
• 1 (6 ounce) can tomato paste
• 1 tablespoon white sugar
• 2 stalks celery, chopped
• 1/2 cup chopped carrot
• 1/2 cup chopped spinach
• 1/2 cup diced zucchini
• 1/4 Pound cooked small pasta
• 1 pinch ground nutmeg
• Salt and freshly milled black pepper to taste

In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk together to combine well. Stir in celery, carrots, spinach, and zucchini.

Bring soup to a boil. When liquid reaches the boil, immediately lower heat to reach a simmer. Cook, simmering, for 30 minutes, or until all vegetables are to desired tenderness. Stir in pasta and cook to heat through, about 3 minutes. Season with nutmeg, salt and pepper to taste.

(I LOVE this one. It's so quick and easy. Mike and I made it once for a double date where we cooked dinner and it was such a hit. The best part is that you can use whatever vegetables you want...we didn't put any spinach in and we substituted cucumber for zucchini. Another time we substituted tortellini for "small pasta" and that was really good too.)