Easy Parmesan Chickpea Soup
The ultimate comfort food, Easy Parmesan Chickpea Soup is creamy, hearty, and full of flavor. Perfect for a cozy night in, this easy weeknight dinner will satisfy your cravings and keep you warm. Make it tonight for a deliciously soothing meal!
Equipment
- Wooden Spoon
- Cutting Board
- Mixing Bowl
- Large Pot
Ingredients
- 1 tablespoon olive oil
- ½ sweet onion sweet onion diced
- 3 cloves garlic minced
- kosher salt
- pepper
- 1 pinch crushed red pepper flakes
- 1 can chickpeas drained and rinsed
- 1 rind parmesan rind
- 4 cups chicken or vegetable stock
- ¾ cup tiny-cut pasta like ditalini or farfallini
- 5 ounces frozen spinach or 8 ounces fresh spinach
- parmesan cheese for topping
- lemon wedges for spritzing
Instructions
- Heat the olive oil in a large pot over medium-low heat. Stir in the sweet onion and garlic with a pinch of kosher salt and pepper. Cook for 5 minutes, until translucent. Stir in the crushed red pepper flakes.
- Stir in the chickpeas, parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente, following the package instructions.
- Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper if needed. Top with lots of parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. This soup can also be frozen for up to three months. Make sure to allow it to cool completely before transferring it to a freezer-safe container.