As spinach is a rich source of fiber, iron, manganese, zinc, magnesium, plus small quantities of vitamin E, A, C, K, folate, thiamine, B vitamins, it is hard not to give it a leading role in most dishes. This tasty soup is no exception, balancing it out with chickpeas and tomato, for some healthy carbs, additional vitamin C, and protein.
Photo by napolina
1 10-ounce package fresh spinach (or 2–3 bunches), washed and chopped
2 teaspoons olive oil
1 small onion, finely chopped
2–3 garlic cloves, minced
7 cups vegetable or chicken broth, low sodium
2/3 cup small pasta (like stalline-tiny stars, or ditalini-tiny tubes, or orzo)
1/4 cup fresh basil leaves, chopped (or 1 1/2 tablespoons dried basil)
1 14.5-ounce can chopped tomatoes, low sodium
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon cayenne pepper
salt and pepper to taste
2 Tablespoons Parmesan cheese (for garnish)
Place a large pot over medium heat. Add olive oil, onion and garlic. Cook for 6–8 minutes, or until onion is slightly browned, stirring frequently. Add broth, turn heat to high and bring mixture to a boil. Stir in pasta and continue cooking 2 minutes.
Add spinach, basil, tomatoes and chickpeas to the pot. Continue to cook or another 5–6 minutes, or until pasta is tender. Season with salt and pepper to taste (or additional cayenne pepper, depending on the level of heat desired☺️). Ladle into bowls and top with Parmesan cheese, if desired. Makes 4–5 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.