1 Tbsp. olive oil
1 large yellow or white onion, chopped
1 Tbsp. garlic, chopped
1 can (28 oz.) diced fire-roasted tomatoes
1 tsp. chili powder substitute
1 tsp. ground cumin
3 cans chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 ½ cups cooked)
4 cups vegetable broth
¼ cup cilantro or parsley, chopped
3 cups fresh baby spinach leaves, kale or Swiss charge, chopped
1 tsp. red pepper flakes (optional)
salt, to taste
Heat olive oil over medium heat in a 4-quart saucepan. Add onion and saute’ about 5 minutes, until softened. Add garlic and cook 1 minute longer. Do not brown garlic. Add seasonings and tomatoes and simmer about 5 minutes. Add 3 cups of beans and 1 ½ cups of broth and bring to a boil. Reduce to a simmer. Place remaining beans and broth in a food processor or blender. Add cilantro or parsley and puree until smooth. Add the blended mixture and spinach, heating until the spinach wilts. Stir well and serve hot.
Adapted from a recipe by The Biggest Loser Club