Ingredients:
1 medium onions, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 (28 ounce) cans diced tomatoes
1 (15 ounce) cans garbanzo beans, rinsed and drained
1 (14 1/2 ounce) cans 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) packages fresh baby spinach
2 tablespoons chopped fresh parsley
crumbled feta cheese
Directions:
In a Dutch oven or large saucepan, saute onion in oil, 4 to 5 minutes or until tender.
Add garlic and saute 1 minute.
Add in tomatoes and next 8 ingredients; stir to mix well.
Bring mixture to a boil; lower heat and simmer, stirring occasionally, for 15 minutes.
Add spinach and chopped parsley; stir to mix well.
Cook 5 more minutes.
Ladle hot soup into individual bowls and top with feta cheese.
Servings: 3
Time preparation: 20 min.
Time total: 50 min.