Spinach-Artichoke-Tomato Soup
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 Vegetable Broth or water see Recipe Notes below
- 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 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.
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.