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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 cloves garlic, minced |
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (14 1/2 ounce) can vegetable broth |
2 tablespoons tomato paste |
1/2 teaspoon dried rosemary |
2 teaspoons dried oregano |
1 teaspoon all purpose greek seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (6 ounce) package fresh baby spinach |
2 tablespoons chopped fresh parsley |
crumbled feta cheese |
Directions:
1. In a Dutch oven or large saucepan, saute onion in oil, 4 to 5 minutes or until tender.
2. Add garlic and saute 1 minute.
3. Add in tomatoes and next 8 ingredients; stir to mix well.
4. Bring mixture to a boil; lower heat and simmer, stirring occasionally, for 15 minutes.
5. Add spinach and chopped parsley; stir to mix well.
6. Cook 5 more minutes.
7. Ladle hot soup into individual bowls and top with feta cheese.
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