Lent begins on February 13, 2013, I am taking a huge step and have decided I will do my best to eat food that is healthy, seasonal, local and mostly vegetarian during the entire 40 days.
I made this soup today as a practice for busy nights during Lent.
It has three simple ingredients and took around 10 minutes to make at the most.
1 carton organice butternut squash soup
2 large, clean, handfuls of thoroughly washed and dried organic baby spinach leaves ( I dry mine with a clean cotton towel)
3 1 can or no-salt organic garbanzo beans drained and rinsed
a pinch of salt and tones of fresh ground black pepper.
In a large sauce pan heat pour butternut squash soup and rinsed, drained garbanzo beans into pan.
Wait for it to simmer, then add spinach and cook until slightly wilted, the color will still remain a vibrant deep green.
Serve hot and salt and pepper to taste, fresh ground pepper works best in this recipe.