A Spanish Soup

The seasonings here combine to create a delicious broth. Don't skimp on the olive oil. It delivers health-promoting essential fatty acids and is an important flavor element in the dish. You may consider the raisins optional, although they lend an authentic touch. Enjoy!


This stew is inspired by a Spanish dish called garbanzos con espinacas. Serve it with crusty bread and a dipping sauce of extra-virgin olive oil and balsamic vinegar.

8 cups vegetable broth
2 teaspoons crushed garlic
2 teaspoons paprika
1/2 teaspoon ground cumin
2 pinches saffrom threads
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
2 shallots, minced
2 fresh pear tomatoes, stemmed and diced
12 ounches pre-washed baby spinach leaves
2 cans (15 ounces each) garbanzo beans, rinsed and drained
1/2 cup golden raisins

Place the vegetable broth in a stockpot over high heat. Add the garlic, paprika, cumin, saffron, and cloves. Cover and bring to a boil.

Meanwhile, place a small skillet on the stovetop over medium-high heat and add the olive oil. Stir in the shallots and tomatoes and cook for 3 minutes. Set aside.

When the broth is simmering, add the garbanzo beans, shallot and tomato mixture, spinach, and raisins. Bring back to a simmer and cook over medium-high heat for about 3 minutes to heat the beans through.


Catherine said...

As long as I can swop wine for the raisins, this sounds awesome!

Linda said...

I just love your title. You know, that's my favorite part of being vegetarian, I can always make a meal in less than fifteen minutes if I even decide to put anything on the burner.

catherine - wine for me too ;)

the photograph is lovely and this is the perfect stew for this freezing cold weather! it's going to below zero today in NY! I'm hesitant to leave the apt!

madcap150 said...

I have been using your 15-minute Vegetarian cookbook and love it. However, I have a question about this recipe.

We made it last night (before I found your blog), and 8 cups of broth. . . 8 cups? This is not a stew nor really a soup. It was just far too watery. The flavors may be good, but we could hardly taste them since they were so watered down.

Am I missing something here? Or is 8 cups a mistake?