| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 2 large russet or Idaho potatoes, peeled and chopped
- Salt and pepper
- Salt and pepper
- 3 to 4 cloves garlic, chopped
- 1 large onion, chopped
- One 28-ounce can chickpeas
- 1 quart chicken stock
- 1 cup ditalini pasta
- 1 box chopped frozen spinach, defrosted and drained
- Grated Parmigiano-Reggiano
Instructions
- Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
- Get Rachael’s shopping list for this episode’s recipes here.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 677 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 19 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 7 mg |
| Sodium | 1620 mg |
Reviews
I used two cans of chick peas and put one and a half in the food processor to make it thicker and omitted the pasta.
Bland. There is nothing to the soup other than salt, pepper and cheese.
This is a very good protein packed and healthy soup. The key to this soup is browning the potatoes. It’s what gives flavor and texture. Being a vegetarian I get sick of the same old same old. So this is absolutely perfect. I use fresh spinach and cook big noodles separately and add them in when the soup is ready. My favorite is using broken up lasagna noodles. Also I don’t use the entire can of chic peas and I like way more potatoes!!! Try it my way! 3 boullion cubes, vegan!
Pretty good, reasonably healthy soup. I made a few modifications: used 6 cups chicken stock instead of broth/water; added spices (Tony Chachere’s Creole Seasoning did the trick) – both were based on review suggestions. I also used fresh spinach and doubled the potatoes (also left the skin in cuz that’s the best part), but mine were fairly small. Oh, and I added a splash of wine to deglaze the pot as the potatoes started to stick to the bottom.
Very filling. I would make it again, although I think I’ll add turkey sausage next time.
To all the one star reviews…..learn how to season! You could add thyme or oregano or seasoned salt or paprika relative to your tastes. Like any dish; you make it once, you learn and you adjust. And if you can’t do that…..buy your soup in a can.
Came out so good! I will definitely make this a regular meal!
This is wonderful soup, very flavorful! Someone’s tastebuds must’ve been out of wack to not like this soup! When you are a seasoned cook/cbef, if it’s not satisfactory to your liking, you experiment with different flavorings until you are satisfied! End of story! Thank you for creating this soup! 5 ***** plus We loved it!
This is had to be the worst recipe I ever tried. Wouldn’t even give it a star but had too to write this review
I’m confused how this recipe has 5 stars. I followed the recipe exactly and when I tasted it at the end it was bland, boring, and tasted like potato water. I’m all for easy soups but this soup had zero seasoning or acid, and far too much water. All the feedback I see below are basically re-concocted recipes that other people rated their own recipe 5 stars. That’s great that they found a work around! But it’s deceiving to see this recipe so highly rated and it comes out, literally, terrible.
Loved it! tastes delicious, and my family liked it too. It came out thick and hearty, and I used all the liquid the recipe said to use. I made sure my potatoes and onion were large. Will definitely make this again!