Florentine Tomato Soup

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Ingredients
1 teaspoon olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 cups water
1 tablespoon minced fresh basil
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed
Directions
In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
Stir in spinach and cook 5 to 7 minutes more.