Chickpeas and Spinach Soup – Vegetarian Recipe
I prepared this soup for my family and it earned high approvals, hence I decided to share the recipe with all my blogging friends.
It is very simple and quick to prepare, plus it is loaded with very healthy and nutritious ingredients. I made it with vegetable broth to keep it vegetarian, but it would also be just as delicious with chicken broth.
This recipe yields 6-8 servings.
Chickpeas and Spinach Soup – Vegetarian Recipe
Ingredients
- 8 oz of fresh spinach, rinsed and chopped
- 3 Tbs. Olive oil
- ½ onion, chopped
- 1 carrot, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 32 oz vegetable or chicken broth
- 15 oz can of Cannelloni beans (divided in half)
- 15 oz can of cooked chickpeas
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp of paprika
- 2 Tbs. Fresh parsley, chopped
- 1 Tbs. Fresh dill, chopped
- 1/3 cup of dill pickle brine (or 1 Tbs. lemon juice ), optional
Instructions
- Heat 1 Tbs. olive oil in a dutch oven, or any soup pot.
- Add chopped spinach and saute for 2 minutes until wilted. Remove and set aside.
- Add chopped onions and 2 Tbs. Olive oil and saute for 2 minutes, stirring often.
- Add diced carrots and celery and saute until wilted (3 minutes).
- Mix in the minced garlic.
- Add vegetable broth, chickpeas and ½ of the Cannelloni beans.
- Bring to boil and cook for 5 minutes.
- Place the other half of the cannelloni beans in a blender and pulse to a paste.
- Mix the bean paste into the soup.
- Season with cumin, salt, pepper and paprika to taste.
- Add the spinach, parsley and dill, and cook 1 minute.
- Flavor the soup with dill pickle brine or lemon juice for tartness, or serve as is.