Chickpea And Pasta Soup With Spinach Recipes

CHICKPEA AND PASTA SOUP WITH SPINACH

Steps:

• 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.

CHICKPEA AND PASTA SOUP

Steps:

• In a small saucepan, heat olive oil over medium-low heat. Add garlic; cook, stirring frequently, until tender, 1 to 2 minutes.
• Add vegetable broth and water. Raise heat to high; bring to a boil. Add pasta and chickpeas, drained and rinsed. Cook until the pasta is al dente, about 5 minutes.
• To serve, stir in parsley. Sprinkle with ground pepper and Parmesan.

CHICKPEA, SPINACH, AND PASTA SOUP

Steps:

• Combine all but pasta and spinach.
• Bring to a boil and then simmer for about 20 minutes.
• Use an immersion blender to puree about half of the soup.
• Add cooked pasta and spinach.
• Simmer for a few minutes until spinach is wilted.

PASTA WITH SPINACH AND CHICKPEAS

Steps:

• Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
• Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
• Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.