Tomato Wockentine

This is my quick version of Tomato Florentine.  Many years ago, my husband and I regularly visited a restaruant in the Baltimore area called The Rusty Scupper.  They served wonderful soups, with Tomato Florentine being one of my favorites!!  Time to get your Flambo on!!

Tomato Wockentine

2 Tbl Extra Virgin Olive Oil

1/2 cup chopped Vidalia (sweet) onion

1 Tbl chopped garlic (never be shy with garlic)
1 1/2 tsp Oregano
1 can Italian Style Diced tomatoes (no special brand)
1 can Campbells Tomato soup
4 cups water
a few celery leaves
1/2 cup frozen spinach
1/2 cup green beans, broken into small pieces (canned or frozen)
1 -1/2 cups cooked macaroni, or small shell, something small

In a 2 quart-ish  saucepan, pour about 2 Tbl Extra Virgin Olive Oil, let it heat, then add the onion, garlic and oregano.  Saute until onion is tender.  Add Tomatoes, tomato soup, water, celery leaves and frozen spinach.  Let simmer about 15 minutes then add green beans and simmer about a minute more.  Add pasta and serve.  Serves....oh....prolly 5-6 bowls.