Spanish Bread Soup

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup onion, chopped
• 1 teaspoon garlic, minced
• 4 cups low sodium vegetable broth
• 2 1/2 cups canned tomatoes, diced and undrained
• 19 ounces chickpeas, drained and rinsed
• 10 ounces fresh spinach, stems removed, chopped
• 3 cups herbed croutons (or your choice flavor)
• 1/4 teaspoon saffron (different tasting soup without it)
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat large non-stick skillet. remove from heat and spray with cooking oil.
• 2 return to medium heat.
• 3 add onion and garlic, cooking until onion is soft. don't let garlic burn!
• 4 add croutons and cook until golden, tossing gently.
• 5 remove from heat.
• 6 put broth into large pot and heat slowly.
• 7 into blender, place 1/2 of croutons and 1/2 cup tomatoes. pulse until coarsely ground and add to broth. repeat with remaining croutons and 1/2 cup tomatoes.
• 8 add rest of tomatoes, spinach, chickpeas and saffron. cook, stirring occasionally until heated through.