Chick-Pea Pasta Soup with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Olive Oil1 large oinion, chopped2 cloves garlic, minced3 carrots, sliced (I shred mine)2 stalks celery, sliced1 tsp dried basil3/4 tsp salt (or omit)1/2 tsp pepper1 can tomatoes (28oz), pureed6 cups chicken or vegetable stock1-1/2 cups pasta3 cups coarsely chopped, packed fresh spinach (or 1 pkg of frozen)1 can chick peas (19 oz), rinsed & drainedParmesan Cheese - to sprinkle at the table
In a large, heavy-bottomed saucepan, heat oil over medium heat. Cook onion 3 mins or until softened. Sir in garlic, carrots, celery, basil, salt & pepper. Cook for 5-7 mins stirring occasionally until vegetables just begin to brown
Add tomatoes and stock and bring to a rolling boil. Stir in pasta and cook for 7 mins or until tender but firm. Add spinach and chick-peas, return to a boil, remove from heat. Serve immediately sprinkled with parmesan cheese. Makes 6 servings.
Note: I make the pasta separately. The soup is a bit thinner but the pasta doesn't soften if the soup isn't finished in one meal. (also easier to measure the amount of pasta) Actually, the soup is great without the pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user K8SMUM.
Add tomatoes and stock and bring to a rolling boil. Stir in pasta and cook for 7 mins or until tender but firm. Add spinach and chick-peas, return to a boil, remove from heat. Serve immediately sprinkled with parmesan cheese. Makes 6 servings.
Note: I make the pasta separately. The soup is a bit thinner but the pasta doesn't soften if the soup isn't finished in one meal. (also easier to measure the amount of pasta) Actually, the soup is great without the pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user K8SMUM.
Nutritional Info Amount Per Serving
- Calories: 65.9
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 421.2 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.6 g
- Protein: 0.8 g
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