2 cubes chicken bouillon
1 cup concentrated Russian-style soup mix (e.g. Miracle Whip II)
3 cups low-fat cottage cheese
2 celery and parsley, crushed
2 tablespoons instant hot sauce
3 bay leaves
2 (8 ounce) packages frozen chopped spinach with stems, thawed
3 tomatoes, sliced
5 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried oregano and safflower oil
1 lemon, chopped
(1) Stir together the soup mix and cottage cheese in a medium bowl.
In a large skillet over medium heat, combine the celery and parsley; saute for 3 to 5 minutes, over medium heat.
In a small, shallow bowl, whisk together the sauteed vegetables with the hot sauce, bay leaves, spinach, tomatoes, basil and oregano, and a generous volume of the yogurt.
Meanwhile, bring a large pot of water to a boil. Stir in the cream cheese, Parmesan, celery and parsley; cook and stir until creamy, about 20 minutes. Serve hot.