Spinach-Artichoke-Tomato Soup

1 tablespoon extra-virgin olive oil
1 cup chopped onion
4 cups water or Vegetable Broth (see Recipe Notes below)
1 (15-ounce) can chickpeas, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can artichoke hearts, drained and chopped (about 2 cups)
1 (10-ounce) package frozen chopped spinach
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano flakes
1 teaspoon dried parsley 
1 teaspoon salt
1/8 teaspoon pepper
“Parmesan Cheese” (optional)

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Heat olive oil in large saucepan over medium heat. Add onions, and cook until soft and translucent. Add water and remaining ingredients. Heat to boiling, and then reduce heat. Simmer uncovered 30 minutes. Sprinkle with “Parmesan Cheese,” if desired.

Yield: 8 servings (serving size: about 1 cup)


SOURCE: Ultimate Daniel Fast

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