Favoreats
Favoreats LLC
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INGREDIENTS
Private Reserve Greek extra virgin olive oil
1
Large russet potato, peeled, diced into small cubes
1
medium yellow onion, chopped
1 15 ounce can
diced tomatoes
1 tbsp
white vinegar
1 tbsp
ground coriander
1 tsp
Spanish paprika
Salt and pepper
5 cups
low sodium vegetable broth (or broth of your choice)
8
-oz frozen spinach, no need to thaw
2 cups
cooked red kidney beans (or 1 15-oz can)
2 cups
cooked cannellini beans (or 1 15-oz can)
2 cups
cooked chickpeas (or 1 15-oz can)
Basil leaves for garnish, optional
1/3 cup
toasted pine nuts for garnish, optional
2
large garlic cloves (you can start with less garlic if you're not sure)
1 1/2 cups
diced fresh tomatoes
15
large basil leaves
1/2 cup
Private Reserve Greek extra virgin olive oil
Salt and pepper
1/3
to 1/2 cup grated Parmesan cheese