Saturday, October 4, 2014

Chickpea, Pasta and Spinach Soup with Rosemary

Soup season is here!

Here's another great recipe from my friend, Linda!  She lives a couple of hours from us, in the Blue Ridge Mountains, and when we visit, it's always a great time together...and good eats!

This soup has a unique flavor and beautiful layers of textures, because of the tomatoes, chopped chickpeas and spinach.  If you don't have fresh rosemary, be sure to add much less of the dried, but, I do encourage you to use the fresh.  It's just better that way!

Your pasta can be any short, dried pasta; elbows, Orzo, D'Italini, twists!  You can choose your favorite.  Whatever will fit in a soup spoon!


3 c. chicken broth
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) chickpeas, drained & rinsed
1 c. small, short dried pasta
2 tsp. chopped fresh rosemary or about 3/4 tsp. dried
salt to taste
3 c. (3oz.) baby spinach

1 (3-4 oz.) piece parmesan cheese

Pour stock into pan, add tomatoes.  Add 1/2 c. chickpeas (mash with potato masher)

Add remaining chickpeas, bring to a boil; add pasta, chopped rosemary and salt to taste.

Return to a boil, reduce to a simmer and cook until the pasta is al dente; 6-8 minutes.

If soup cooks down too much, add 1-1/2 c. additional stock or water.  Return to a simmer, and add spinach.  Cook until wilted. 

From the mountaintop...can't wait until our next visit!
Season with salt if necessary.

Can be made a day in advance, and frozen up to 3 months.  Makes 4 servings.

When ready to serve, peel thin strips of parmesan over each serving. (Optional)  But tastes great!

Makes a great lunch with a sandwich on the side.

"In Christ alone, my hope is found."

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