Hearty Tuscan Soup(Makes 4 Servings)

• 2 tsp. olive oil
• 1/2 c. chopped onion
• 1 tsp. minced garlic
• 2 cans chicken broth or 4 c. water to chicken bouillon cubes
• 1 can Italian-style stewed tomatoes
• 1 pkg. potato and Cheddar or potato onion frozen pierogies or 1 to 2 c. any cooked small pasta
• 1 can red kidney beans, rinsed and drained
• 1 box frozen spinach
• 1 tsp. cumin
• 1 tsp. Italian-style Parmesan and crushed red pepper

1. In a large saucepan, over medium heat, heat oil. Add onion and garlic. Cook about 3 minutes. Add broth and tomatoes; bring to a boil. Add pierogies and return to boil; boil 4 minutes. Add beans, spinach and cumin; return to boil. Reduce heat and simmer until spinach is tender. Serve with cheese and crushed red pepper. I usually add a teaspoon of dried oregano and dried basil to this soup.

olive oil, onion, garlic, chicken broth, italianstyle stewed, potato, red kidney beans, frozen spinach, cumin, italianstyle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34952 (may not work)