1 small tomato, seeded and sliced
1 teaspoon dried oregano
1 teaspoon dried basil
3 cloves garlic, minced
3 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 (11 ounce) cans whole tomatoes, drained
3 carrots, diced
1 1/2 cups chopped onions
1 cup red wine
1 (1 ounce) package dry pesto pasta seasoning mix
1/2 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried thyme
2 tablespoons white sugar
2 tablespoons olive oil
1 1/2 tablespoons dry lemon juice
In a large soup pot, saute tomatoes and oregano over medium heat until lightly browned. Stir in basil, garlic, olive oil, spinach, tomatoes, carrots and onion; cook until spinach is wilted. Stir in wine, oregano, tomatoes, carrots and onions. Stir in red wine, pesto, salt, sage, thyme, sugar, olive oil and lemon juice. Remove from heat.
Cover and allow to simmer 15 minutes, stirring occasionally.
Return pot to heat. Add pasta seasoning mix and salt, sage, thyme, sugar, olive oil, lemon juice and sauce.
Return pot to medium heat. Add tomato sauce and cook and stir until thickened.