• 2 Tbsp. Olive oil
• 2 large Shallots, minced or ¾ cup onion, minced
• 2 small Carrots, diced
• 1 small Celery stalk, diced
• 2 cloves Garlic, minced
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
• 1 28 oz. can Dei Fratelli Crushed Tomatoes
• 2 cups Chicken stock or vegetable stock

• 5 oz. Baby Spinach, stems removed and then shredded slightly
• 2 Tbsp. Honey
• ¼ tsp. Crushed red pepper
• Salt and pepper to taste
• Handful of Fresh basil, torn or chiffonade
• 6 Tbsp. Cream (You can also used fat free half and half with good results. The soup does end up looking a little curdled, but it still tastes good and it is better for you.)

Saute the onions, carrots, celery and garlic in olive oil until soft. Add the tomatoes, stock, honey, seasonings and stir. Stir the spinach in by handfuls. Simmer at least 15 minutes (better if you let it simmer 45). Add basil and heavy cream. Heat gently, but do not boil.

Serves 4-6