This recipe features the classic combination of spinach and artichokes (always a hit), along with diced tomatoes and chickpeas. This soup is definitely hearty enough to be a meal but also goes well with a vegetable side dish or a salad. You don’t have to wait until autumn begins to enjoy a bowl of soup. It’s perfect any time of the year.
1 tablespoon extra-virgin olive oil
1 cup chopped onion
4 cups water
1 (15-ounce) can chickpeas, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can artichoke hearts, drained and chopped (about 2 cups)
1 (10-ounce) package frozen chopped spinach
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano flakes
1 teaspoon dried parsley
1 teaspoon salt
1/8 teaspoon pepper
“Parmesan Cheese” (optional)
Heat olive oil in large saucepan over medium heat. Add onions, and cook until soft and translucent. Add water and remaining ingredients. Heat to boiling, and then reduce heat. Simmer uncovered 30 minutes. Sprinkle with “Parmesan Cheese,” if desired.
Yield: 8 servings (serving size: about 1 cup)
- Eliminate the chickpeas for a vegetable-only soup.
- Be sure to watch my video, “How to Make Daniel Fast Parmesan Cheese,” for instructions.