Spinach Chickpea Soup
Spinach Chickpea Soup
10 minutes
20 minutes
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Tuscan Herb olive oil
- ½ sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and fresh ground black pepper
- 1 pinch crushed red pepper flakes
- 1 can chickpeas, drained and rinsed
- 1 parmesan rind
- 4 cups chicken or vegetable stock
- ¾ cup tiny-cut pasta, like ditalini or farfalle
- 5 ounces frozen spinach or 8 ounces fresh spinach
- parmesan cheese, for topping
- lemon wedges, for spritzing
Directions
- Heat the olive oil in a large pot over medium-low heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until translucent. Stir in the crushed red pepper flakes.
- Stir in the chickpeas, parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente according to package directions. Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper. Top with lots of parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.
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