Spinach and Chickpea Soup

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, coarsely chopped
• 3 garlic cloves, minced
• 8 plum tomatoes, coarsely chopped (small)
• 6 cups spinach, torn
• 1 (16 ounce) can chickpeas
• 4 cups chicken broth
• 2 cups water
• salt and pepper

1. In a heavy soup pot over medium heat, warm the olive oil.
2. Add the onion and saute, stirring frequently, until wilted but not browned, 3-4 minutes.
3. Add the garlic and stir briefly.
4. Add the tomatoes, raise the heat to medium high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 minutes.
5. Add the chickpeas, water and broth to the pot and bring to a simmer over medium-high heat.
6. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30 - 45 minutes.
7. Turn off heat, add spinach, and cover until ready to use.
8. The soup will be brothy and chunky.
9. Season to taste with salt and pepper.
10. Ladle into shallow bowls and serve.

extra virgin olive oil, yellow onion, garlic, tomatoes, spinach, chickpeas, chicken broth, water, salt

Taken from www.food.com/recipe/spinach-and-chickpea-soup-365566 (may not work)