Greek Garbanzo Stew

Name: Greek Garbanzo Stew
Ingredients: 1 medium onion, chopped; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 (28 ounce) can diced tomatoes; 1 (15 ounce) can garbanzo beans, rinsed and drained; 1 (14 1/2 ounce) can vegetable broth; 2 tablespoons tomato paste; 12 teaspoon dried rosemary; 2 teaspoons dried oregano; 1 teaspoon all purpose Greek seasoning; 12 teaspoon salt; 12 teaspoon pepper; 1 (6 ounce) packagefresh Baby Spinach; 2 tablespoons chopped fresh parsley; crumbled feta cheese

15 ingredients

7 steps

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can vegetable broth
2 tablespoons tomato paste
12 teaspoon dried rosemary
2 teaspoons dried oregano
1 teaspoon all purpose Greek seasoning
12 teaspoon salt
12 teaspoon pepper
1 (6 ounce) packagefresh Baby Spinach
2 tablespoons chopped fresh parsley
crumbled feta cheese

Directions

1

In a Dutch oven or large saucepan, saute onion in oil, 4 to 5 minutes or until tender.
2

Add garlic and saute 1 minute.
3

Add in tomatoes and next 8 ingredients; stir to mix well.
4

Bring mixture to a boil; lower heat and simmer, stirring occasionally, for 15 minutes.
5

Add spinach and chopped parsley; stir to mix well.
6

Cook 5 more minutes.
7

Ladle hot soup into individual bowls and top with feta cheese.