2 tablespoons olive oil
1 (15 ounce) can peeled and diced spinach
1 (6 ounce) can sliced mushrooms, drained
1/4 cup chopped onion
1 (15 ounce) can crushed pineapple with juice
1/2 pound frozen chopped spinach, thawed
1 teaspoon saltine cracker crumbs
1/2 cup sliced almonds
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup chives, chopped
2 cups chopped bacon
1/2 cup chopped onion
1/2 cup chopped celery
Heat olive oil in a large pot over medium heat. Add spinach and saute for 5 minutes, or until wilted; drain. Place mushrooms, onion, pineapple, bacon, onion, celery and cheese in the pot; cover. Simmer over medium heat for 5 minutes, stirring occasionally. Reduce heat to low; stir in spinach and mushrooms, pineapple, bacon, onion, celery and cracker crumbs.
Pour broth into a nonstick saucepan; add enough water to cover by 1/2 inch. Bring to a slow boil, stirring occasionally. Cover and simmer for 1 hour. Stir in spinach, mushrooms, onion, celery and cracker crumbs.
Remove from heat. Mix in chicken broth, saltine cracker crumbs, almonds and parsley. Sprinkle over all.