Tomato Florentine Soup

4 cups water
1 bouillon cube
1 bay leaf
1 medium onion, diced
1 1/2 cups diced tomatoes
4 cups tomato sauce
1/2 pound spinach, rinsed well and drained
Salt and pepper, to taste
Roux or cornstarch (optional)

In a large pot, combine water, bouillon cube and bay leaf over medium high heat. Bring to a boil, then add onion, tomatoes and tomato sauce. Stir well and continue to cook 3 to 5 minutes longer. Add spinach and salt and pepper. If desired, thicken with a roux (melted butter-flour mixture) or cornstarch. Remove bay leaf before serving.

Makes 8 servings.