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Chickpea and Potato Soup

A shot of Rachael Ray's with potatoes, chickpeas and cheese
Food Network
Prep Time
35 min
Cook Time
25 min
Yields
4 servings

If you’re looking for a healthy, hearty soup with a lot of bite, look no further. This recipe is loaded with protein, flavour and all-around warm vibes.

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ingredients

3
Tbsp olive oil
2
large russet or Idaho potatoes, peeled and chopped
Salt and pepper
3-4
cloves garlic, chopped
1
large onion, chopped
1
(28-oz) can chickpeas
1
qt chicken stock
1
cup ditalini pasta
1
box chopped frozen spinach, defrosted and drained
Grated Parmigiano-Reggiano
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directions

Step 1

Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat.

Step 2

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.

Step 3

Add the chickpeas, stock and 3 cups water, and bring to a low boil.

Step 4

Add the pasta and cook to al dente.

Step 5

Add the spinach, separating it with your fingers as you stir it in.

Step 6

Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.

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My rating for Chickpea and Potato Soup
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