One of the quick & easy meals I love is this recipe for tomato basil florentine. I started with a recipe I found on a box of powdered tomato basil soup and have modified it over time to something like this.

• One pound of chopped beef. This can be ground, but I prefer cubed beef.
• 1 box tomato basil soup mix
• A few basil leafs, or the equivalent amount of chopped basil.
• One cup pasta - this can be elbow macaroni, bowtie, anything but the long pastas (spaghetti, etc.)
• 1 package frozen spinach (12-16 ounces).
• 3-4 cloves of garlic.
• 2 cups water
• Salt & black pepper to taste.
• 2 Tbsp. Olive oil.

Start with the olive oil to the pan, warm to medium-high heat.
Add the beef, cooking till evenly brown without overcooking.
Add everything but the pasta and spinach to the pan, stirring to mix evenly. If necessary, add additional warm water till everything is just covered.
Bring to a low boil.
Add the pasta and the spinach.
Bring to another low boil, adding water, if necessary, to barely cover everything.
Once at a boil, cover and simmer for 10 minutes. Test the pasta. If necessary, simmer for an additional 5 to 7 minutes till pasta is cooked.
Remove from heat, let sit for 2 minutes.
Serve.

I enjoy this meal with a nice wine. Your choice as to the grape. I’ve enjoyed Fall Creek’s Merlot, Louis Jadot’s Beaujolais, and Spring Mountain’s Sauvignon Blanc with this dish.