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Chickpea and Pasta Soup with Spinach ~ Hearty without feeling heavy, this comforting soup combines the wholesome goodness of protein-rich chickpeas, perfectly cooked pasta, and nutrient-dense spinach in a savory homemade broth.

Chickpea and Pasta Soup with Spinach

Hearty without being heavy. The secret ingredient and key to greatness is the homemade vegetable stock.
5 from 2 votes
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Servings: 4
Author: Holly Gray

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 or other small-size pasta
  • 1 tablespoon fresh rosemary chopped
  • 4 cups baby spinach leaves

Instructions

  • Begin by making the broth: 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.
  • 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.
  • Add the chickpeas, pasta, and rosemary to the broth. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until pasta is al dente.
  • Stir in the spinach and allow to wilt.
  • Adjust seasoning to taste and serve hot.
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