It's been such great soup weather lately. I love it! This was surprisingly YUMMY!!!
1 large onion
2 T olive or corn oil
1 T bottled crushed garlic
1/2 t. black pepper
1/4 t red pepper flakes
1 15 oz. can ready cut tomatoes
3 14 oz. cans vegetable broth OR 5 vegetable bouillon cubes, 5 t vegetable bouillon granules or
5 t vegetable base plus 5 1/4 c. water (I used beef bouillon granules)
1 T bottled lemon juice
2 15 oz. cans garbanzo beans
1 6oz. bag (about 8 cups) fresh prewashed spinach.
Grated parmesan Cheese
Peel the onion and cut it into 1/2-inch pieces. Put the oil into a large pot and begin heating over medium-high heat. add the onion and cook about 5 minutes, stirring occasionally, or until it begins to soften.
Add the garlic, black pepper and red pepper flakes and stir briefly. Add the tomatoes and their juice and continue cooking for 5 minutes. then add the broth and lemon juice and bring the mixture to a boil over high heat. While the mixture is heating, drain the garbanzo beans, rinse them under cold running water and then add them to the pot.
When the mixture returns to a boil, add the spinach and stir for a few seconds until it wilts. If the soup seems too thick for your taste, add 1/2 to 1 cup water and heat until hot. Serve immediately with parmesan cheese sprinkled over top. Or set aside until ready to eat and then reheat briefly.
Tip: Add 1/2 to 1 c. leftover cooked pasta or rice to make the soup even more filling.