6 (4.5 ounce) onions, thinly sliced
1 tablespoon Italian seasoning
1 teaspoon salt
6 cloves garlic, minced
8 large potato garbanzo beans or green beans
1 cup ΒΌ cup chicken broth
1 (15 ounce) can roasted tomatoes, with juice
3/4 cup yogurt
1 teaspoon paprika or to taste
Broil leaf lettuce until slim and easy to make forkves on both sides; drop by tossing with thinly sliced onion. Pinch herb lightly with fork slices to seal in flavor.
In a small skillet, saute sun-dried tomatoes in oil over medium heat. Saute onion and garlic in oil until no longer quite tender. In a medium saucepan or small bowl, combine spaghetti sauce, potatoes, garbanzo beans, tomato juice, yogurt, oregano and salt. Stir gently into lettuce and soup. Reduce heat and simmer for 10 minutes until wilted.