Easy Parmesan Chickpea Soup is the perfect soup for these cold, wintry days. The recipe is from Jessica Merchant’s How Sweet Eats blog. As the title suggests it is easy to make, as well as delicious!
Easy Parmesan Chickpea Soup
Servings: 2 to 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1/2 sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 can chickpeas, drained and rinsed
- 1 Parmesan rind
- 4 cups chicken or vegetable stock (I used vegetable.)
- 3/4 cup tiny-cut pasta, like ditalini or farfallini (I could not find these, due to supply issues. I used gluten free elbows.)
- 5 ounces frozen spinach or 8 ounces fresh spinach (I used fresh kale that I had on hand.)
- Parmesan cheese, for topping
- Lemon wedges, for spritzing
Instructions:
- Heat the olive oil in a large pot over medium-low heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook for five minutes, until translucent. Stir in the crushed red pepper flakes.
- Stir in the chickpeas, Parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente - this will be determined on the box of pasta you use-somewhere between 8 and 12 minutes.
- Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper. Top with lots of Parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.
Doesn’t this soup look delicious? It was so easy to make, too! Easy Parmesan Chickpea Soup is a hit for this winter! Enjoy!
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