 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original. Ingredients:
2 large yellow onions, cubed |
2 tablespoons olive oil |
1 can (28 ounces) diced tomatoes, undrained |
1 quart water |
4 beef bouillon cubes |
1 cup sliced fresh mushrooms |
3/4 teaspoon italian seasoning |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 cups loosely packed spinach leaves |
grated parmesan or shredded cheddar cheese, optional |
Directions:
1. In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired. Yield: 8-10 servings (2-1/2 quarts).
|
|