Heat oven to 425. In a Dutch oven, sauté onions in butter for 10-15 minutes until lightly browned. Add spinach, cook stirring occasionally for 3 minutes. Add bouillon cubes, water, pepper and other ingredients. Bring to a boil, reduce heat. Cover; and simmer for 30 minutes.
In a 2 1/2 quart casserole, place bread and spoon soup over it. Sprinkle cheese on top. Bake @ 425 for 5 minutes or until cheese is melted.
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|Serving Size: 1 Serving (2667g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 465 (49%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 122mg||38 %|
|Sodium 5325.6mg||184 %|
|Potassium 3104.3mg||82 %|
|Total Carbohydrate 95.9g||28 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 72.7g|
|Protein 36.9g||53 %|
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Calories per serving: 947
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