Chickpea Soup With Spinach (Potje De Garbanzo Con Acelga)

• 1 cup dried garbanzo beans
• 6 cups water, enough to cover beans
• 2 medium tomatoes, whole
• 1 onion, cut into quarters
• 4 garlic cloves, cut into halves
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 bay leaf
• 1 1/2 lbs fresh spinach
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 2 tablespoons fresh parsley, chopped

1. Soak beans in enough cold water to cover for 12 hours; drain well.
2. In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours.
3. Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor.
4. Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.

garbanzo beans, water, tomatoes, onion, garlic, sweet paprika, salt, bay leaf, fresh spinach, olive oil, white wine, fresh parsley

Taken from www.food.com/recipe/chickpea-soup-with-spinach-potje-de-garbanzo-con-acelga-169569 (may not work)