Plant-Based Deliciousness

Chickpea and Pasta Soup with Spinach

Chickpea and Pasta Soup with Spinach

Hearty without being heavy. This is summertime comfort food, as requested by our youngest aka The Soup Lover, who went back for thirds and then again for lunch the next day.

The secret ingredient and the key to greatness with this soup is the homemade vegetable stock. Stock-in-a-box will work in a pinch but if you’ve got a few extra minutes, it’s worth the time for the richer flavor that comes with homemade.

Chickpea and Pasta Soup with Spinach |

Chickpea and Pasta Soup with Spinach


  • 1 cup leeks, white and light green parts, chopped
  • 1/2 cup carrots, sliced
  • 1 Tablespoon coarse sea salt
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 2 cans diced tomatoes, undrained
  • 2 cans chickpeas, drained and rinsed
  • 2 cups ditalini or other small-size pasta
  • 1 Tablespoon fresh rosemary, chopped
  • 4 cups baby spinach leaves.


  1. Begin by making the stock: Place leeks, carrots, salt, bay leaf, thyme, and tomatoes in a large pot with 4 cups of water. Bring to a boil, then reduce heat and allow to simmer 10-15 minutes.
  2. Strain into a large bowl, pressing down on the vegetables to get as much liquid as possible. Return stock to the pot and discard the vegetables.
  3. Add the chickpeas, pasta, and rosemary to the stock. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until pasta is al dente.
  4. Stir in the spinach and allow to wilt.
  5. Adjust seasoning to taste and serve hot.
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