Greek Garbanzo Stew

Ingredients

• 6 ounce baby spinach fresh
• 15 ounce garbanzo beans rinsed drained canned
• 28 ounce canned tomatoes diced canned
• 0.5 teaspoon rosemary dried
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 1 medium onion diced
• 2 teaspoons oregano dried
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 teaspoon greek seasoning 
• 2 tablespoons tomato paste 
• 14.5 ounce vegetable broth canned

Equipment

• dutch oven

Directions

1. Saut onion in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until tender.
2. Add garlic, and cook 1 minute. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.