This is from the book, "Quick-fix Vegetarian" by Robin Robertson. Yummy, and easy to prepare! Using frozen veges cuts down on prep and cooking time, altho fresh veges can be used too. Cooked pasta, rice or orzo can be added at the last minute (I cooked some Kamut spiral pasta right in the soup during the last 15 minutes.)
Serves 4 (for me, it made 5-6 servings)
1 T olive oil
1/2 cup chopped onions
1 large garlic, minced (I used 2)
1 16-oz package frozen Italian vegetables
1 15-oz can diced tomatoes, undrained
1 16-oz can chickpeas, drained and rinsed
5 cups vegetable broth (meat eaters can use chicken broth)
1 T dried basil
1/4 tsp dried oregano
Salt and pepper to taste
3 cups fresh baby spinach, firmly packed
2 T minced fresh parsley
Heat oil in a large pot over medium heat. Add onions and garlic, cook until softened. Stir in frozen veges, tomatoes and their juice, chickpeas, and broth. Add the basil, oregano, salt and pepper. Bring to a boil, then decrease the heat to low and simmer for 20 minutes. A few minutes before serving time, stir in the spinach and parsley. Taste and adjust seasonings.
Tips: I bought cut-up onions and freshly washed spinach from a local salad bar. When I buy parsley, I wash and mince the whole bunch, and freeze the leftovers. That way I have fresh parsley available whenever I need it! For broth, I use low-fat, low-sodium vege broth put out by Imagine. (Sold at Whole Foods.) I also used no-sodium diced tomatoes to cut down on the sodium.
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