Chickpea And Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Very nice and refreshing soup to serve all year round. I obtained this from a bible study friend who makes this often when she has us over for bible study. I have not personally made it, but have tasted it first hand and it is awesome Ingredients:
1 ounce dried porcini mushrooms soaked in 3 cups lukewarm water for 1 hour |
1 pound fresh spinach thoroughly rinsed |
4 tablespoons extra virgin olive oil |
1/2 medium onion finely chopped |
2 ripe tomatoes peeled seeded and finely chopped |
19 ounce can garbanzo beans drained |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
freshly grated parmesan cheese for garnish |
Directions:
1. Lift mushrooms from liquid without stirring up the liquid.
2. Chop mushrooms very fine.
3. Strain liquid through strainer with a coffee filter or paper towel and reserve.
4. Remove stems from spinach and cook in covered pan for 5 minutes.
5. Drain spinach and chop coarsely.
6. Heat oil in large soup pot over moderate heat and sauté onion for 10 minutes.
7. Add tomatoes and cook 2 minutes.
8. Add mushrooms, spinach, chickpeas, filtered mushroom liquid, salt and pepper
9. Bring to a simmer then reduce heat to very low and simmer covered for 1 hour.
10. Serve garnished with grated parmesan.
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