Prep Time
35 min
Cook Time
25 min
Yields
4 servings
If you’re looking for a healthy, hearty soup with a lot of bite, look no further. This recipe is loaded with protein, flavour and all-around warm vibes.
ADVERTISEMENT
ingredients
3
Tbsp olive oil
2
large russet or Idaho potatoes, peeled and chopped
Salt and pepper
3-4
cloves garlic, chopped
1
large onion, chopped
1
(28-oz) can chickpeas
1
qt chicken stock
1
cup ditalini pasta
1
box chopped frozen spinach, defrosted and drained
Grated Parmigiano-Reggiano
ADVERTISEMENT
directions
Step 1
Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat.
Step 2
Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more.
Step 3
Add the chickpeas, stock and 3 cups water, and bring to a low boil.
Step 4
Add the pasta and cook to al dente.
Step 5
Add the spinach, separating it with your fingers as you stir it in.
Step 6
Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.