Chickpea, Spinach, and Pasta Soup
photo by Marg (CaymanDesigns)
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
8 cups
- Serves:
- 6-8
ingredients
- 1 1⁄2 teaspoons marjoram
- 1 garlic clove (minced)
- 2 (16 ounce) cans chickpeas (drained)
- 36 ounces vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup ditalini (cooked according to package directions)
- 6 ounces Baby Spinach (chopped)
directions
- 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.
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Reviews
-
Healthy and tasty, plus easy to make. Three excellent characteristics for any recipe to have! I didn't have any marjoram so I used Italian seasoning. I think it could have use a few more spices though. It seemed just a little 'flat'. I also didn't have any ditalini, so I used rotini instead. Thanks for sharing!