Chickpea and Pasta Soup with Spinach
This comforting soup combines the wholesome goodness of protein-rich chickpeas, perfectly cooked pasta, and nutrient-dense spinach in a savory homemade broth.
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Servings: 4
Calories: 725kcal
Ingredients
- 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 pasta or other small pasta shape such as elbows or small shells
- 1 tablespoon fresh rosemary chopped
- 4 cups baby spinach leaves
Instructions
- For the broth: Place leeks, carrots, salt, bay leaf, thyme, and undrained canned tomatoes in a large pot with 4 cups of water. Bring to a boil, then reduce heat and allow to simmer 10-15 minutes. Using a fine mesh strainer, drain into a large saucepan, pressing down on the vegetables with a slotted spoon to get as much liquid as possible. Discard the vegetable scraps or save them for composting.
- Add the chickpeas, pasta, and rosemary to the vegetable broth. Bring to a boil, then reduce to low heat. Simmer, stirring frequently, until pasta reaches al dente consistency.
- Stir in the spinach leaves and continue cooking over medium heat for 2 minutes, until wilted.
- Adjust seasoning to taste and serve hot.
Nutrition
Calories: 725kcal | Carbohydrates: 136g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 363mg | Potassium: 1471mg | Fiber: 23g | Sugar: 19g | Vitamin A: 6205IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 11mg
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