tomato spinach artichoke soup

1 container of Reduced Fat Parmesan Cheese
20 cloves of garlic
2 jars Artichoke hearts (not marinated) chopped
1 lg onion
1 lg can of diced tomatoes
1 lg can of crushed tomatoes
1/2 bag frozen chopped spinach
x-tra virgin olive oil

In a large pot, saute minced garlic, diced onion and chopped artichoke hearts, in some olive oil for about 10 minutes. Put in both cans of tomatoes, 1/2 of the container of reduced fat parmesan cheese and water to the consisitency that you prefer. Put in chopped spinach, salt and pepper to taste and cook for about 1 hour

1cup = 0 pts!