Chickpea, Pasta And Spinach Soup - cooking recipe

Ingredients
    2 Tbsp. olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1/2 tsp. marjoram
    1/4 tsp. rosemary
    10 oz. frozen chopped spinach, unthawed
    1 (16 oz.) can chickpeas, drained
    2 c. beef broth plus 4 c. water
    1 c. tube-shaped pasta
    1/4 tsp. salt
    1/8 tsp. pepper
    1/2 c. grated Parmesan cheese
Preparation
    Heat oil in saucepan 1 minute.
    Saute onion.
    Stir in garlic, marjoram and rosemary and saute 2 minutes longer.
    Add spinach; cover.
    Cook over moderate heat until tender, about 5 minutes.
    Add chickpeas and stock and bring to a simmer over moderate heat.
    Add pasta and cook uncovered 10 minutes until pasta is tender.
    Stir in salt and pepper.
    Serve with Parmesan cheese.

Leave a comment