This sounds like a simple dinner for Monday night:

Tomato Florentine Soup

From Campbell’s Kitchen

 

1 TBS butter OR margarine

1 TBS finely chopped green onions

¼ tsp. dried thyme leaves, crushed

1 C packed shredded spinach leaves

1 can (10¾ oz.) Campbell's® Tomato Soup

1 soup can milk

 

Heat the butter in a saucepan; add onions and thyme and cook until onion is tender. Stir in the spinach and cook until wilted. Add soup and milk and heat through. Serves 4.

For dipping, I predict grilled baguette bread with garlic butter.