Categories: Soups- Stews- Chili

Ingredients

• 1 medium onion diced
• 1 Tbsp. olive oil
• 2 garlic cloves. minced
• 1 928oz.) can diced tomatoes
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1 (14.5 oz.) can vegetable broth
• 2 Tbsp. tomato paste
• 1/2 tsp. dried rosemary
• 2 tsp. dried oregano
• 1 tsp. Greek seasoning
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1 (6oz.) pkg. fresh baby spinach
• 2 Tbsp. chopped fresh parsley
• Crumbled feta cheese (optional)

Directions

1. Saute onion in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until tender. Add garlic, and cook 1 minute. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally 15 minutes. Stir in spinach ad chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.

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