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GREENS SOUP 2 T olive oil 1 large onion chopped 1 celery stalk, finely chopped 3 garlic cloves, minced 1 t dried basil 1/2 t sea salt 3 cups stemmed and chopped spinach (or Swiss chard) 6 cups organic low-sodium chicken (or vegetable) broth 1 cup canned chickpeas, drained and rinsed 1 T tomato paste Your choice of: any sort of noodles, rice or quinoa Pepper to taste Parmesan cheese optional 1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic, basil and salt. Cook 5 minutes stirring frequently. 2. Add spinach or chard and continue cooking until greens are wilted - about 5 minutes 3. Add broth and bring to a boil. Add pasta*, chickpeas, tomato paste and pepper and return soup to a boil. Reduce heat to medium-low and simmer partially uncovered 5 minutes. 4. Garnish each serving with shaved parmesan cheese if desired. *I've made this with already cooked pasta, rice or quinoa added at the end and just warmed them thru. Freezes well. Mary Nichols |