Difference between revisions of "Spanish Bread Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegetable stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Spanish Recipes" to "Category:Spanish cuisine") |
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[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
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[[Category:Spanish Soups]] | [[Category:Spanish Soups]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
Revision as of 15:27, 19 April 2012
Description
This is my twist on a peasant-style soup.
File:905215669.jpg
Spanish Bread Soup
Ingredients
- 1 cup onions, 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
Directions
Heat large non-stick skillet. Remove from heat and spray with cooking oil. Return to medium heat. Add Onion and garlic, cooking until Onion is soft. Don't let garlic burn! Add croutons and cook until golden, tossing gently. Remove from heat. Put broth into large pot and heat slowly. 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. Add rest of tomatoes, spinach, Chickpeas amd saffron. Cook, stirring occasionally
