Garbanzo Bean Soup with Tomatoes and Spinach
Ingredients
- 2 - 3 teaspoons olive oil
- 2 cups onion, chopped
- 2 - 3 teaspoons garlic, minced
- 6 cups water
- 6 teaspoons chicken broth seasoning, instant (regular or vegan)
- 2 15 ounce cans garbanzo beans, rinsed and drained
- 14.5 ounce can tomatoes, diced
- 10 ounce package spinach, chopped (frozen and thawed)
- 1/2 - 1 teaspoon Kosher salt (or to taste)
- 1/4 - 1/2 teaspoon pepper, ground (or to taste)
- 1/4 cup Parmesan cheese, grated (or to taste)
Instructions
1: Heat oil in a large saucepan.
2: Add onions and garlic. Cook until onions are soft. Stir frequently.
3: Add water, chicken broth seasoning, beans and tomatoes. Stir together.
4: Bring to a boil. Reduce heat and simmer 15 minutes.
5: Stir in the spinach, salt and pepper. Heat through.
6: Spoon into bowls. Top with Parmesan cheese.
Notes
You can use 6 cups of chicken broth in place of the water and instant chicken broth seasoning. You can also adjust the instant chicken broth/seasoning to taste.
Use 2 cups fresh baby spinach in place of the frozen spinach.
You can easily double this recipe.
Don’t cook the spinach longer than needed to heat through or it will turn a dark color.
Use petite diced tomatoes for a more uniform size of ingredients if desired (it looks nice).
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