elleCUISINIERS

Really simple, really tasty, really good for you.

1 small yellow onion, chopped
2 T. olive oil
4 C. chicken stock
4 C. water
2 t. dried rosemary or 1 T. fresh rosemary
4 roma tomatoes, sliced into 1/4" rounds
1 lb. fresh spinach
salt and pepper to taste

In a soup pot and over medium-high heat brown the onion in olive oil. Add chicken stock and stir to loosen any bits left on the bottom of the pot. Add the water and the rosemary, salt and pepper. Cook for 10 minutes, add the tomatoes. Cook an additional 5 minutes, add the spinach and cook another 5 minutes. Serve with oven roasted potatoes or hearty slices of pumpernickel toast topped with melted muenster cheese!