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Chickpea and Pasta Soup with Spinach - Hearty without being heavy. The secret ingredient and key to greatness is the homemade vegetable stock.

Chickpea and Pasta Soup with Spinach

Hearty without being heavy. The secret ingredient and key to greatness is the homemade vegetable stock.
5 from 1 vote
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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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