Greek Spinach Soup
- COOK TIME
- 20 Min
Here's a different way to enjoy great results from the basic chicken broth. It makes you feel warm all over (just like the sunny Mediterranean beaches of Greece)!
What You'll Need
- 1 can (15 ounces) chick peas, drained well
- 6 cups chicken broth
- 1 box (10 ounces) frozen chopped spinach, thawed and drained
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 2 teaspoons finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Croutons
What to Do
- Place the chick peas and broth in a large pot: simmer over a low heat for 10 minutes. Add the spinach, olive oil, garlic, parsley, and lemon juice and simmer for 10 minutes more. Raise the heat to high and bring the soup to a quick boil.
- Pour the soup into a large serving bowl, stir, top with croutons, and serve.
- Make 6 cups.
Notes
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