Spinach and Artichoke Soup
1 medium onion, chopped2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 10 oz. box frozen chopped spinach
1 9 oz. box frozen artichoke hearts
32 oz. of low sodium chicken broth
salt and pepper
1/2 cup grated Parmesan cheese
1 cup nonfat Greek yogurt
Saute onion and garlic in olive oil until vegetables are soft. Defrost spinach and artichoke hearts slightly in microwave and add to onions and garlic. Add chicken broth, season with salt and pepper and let simmer 20 minutes to an hour. Add Parmesan cheese and yogurt and continue to cook 15-20 minutes over low heat. Leave chunky or blend with an immersion blender to desired consistency.
Valerie Goodwin's workshop. The best part about having a hobby like quilting is that there is so much to try. My to-do list is a mile long and growing.