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.
Tbsp olive oil
large russet or Idaho potatoes, peeled and chopped
Salt and pepper
cloves garlic, chopped
large onion, chopped
(28-oz) can chickpeas
qt chicken stock
cup ditalini pasta
box chopped frozen spinach, defrosted and drained
Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat.
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.
Add the chickpeas, stock and 3 cups water, and bring to a low boil.
Add the pasta and cook to al dente.
Add the spinach, separating it with your fingers as you stir it in.
Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.