Chickpea, Spinach, and Pasta Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Super healthy and fast. Was printed in my local newspaper. 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:
1. Combine all but pasta and spinach.
2. Bring to a boil and then simmer for about 20 minutes.
3. Use an immersion blender to puree about half of the soup.
4. Add cooked pasta and spinach.
5. Simmer for a few minutes until spinach is wilted.
|
|