Florentine soup

2 tbsp olive oil

1 yellow onion, diced

4 cloves garlic, minced

¼ tsp red pepper flakes (optional)

4 cups vegetable or chicken broth

1 (28 oz) can diced tomatoes

2 cups tomato juice

2 cooked chicken breasts, chopped

3 medium red potatoes, chopped into 1⁄2-inch chunks

1 bay leaf

1 tsp dried basil

1⁄2 tsp dried oregano

16 oz spinach, roughly chopped

Salt and pepper to taste

Grated parmesan cheese, for serving (optional)

Directions at claude.ai

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