Spicy Spinach and Pasta Soup
As spinach is a rich source of fiber, iron, manganese, zinc, magnesium, and small amounts of vitamins E, A, C, K, folate, thiamine, and B vitamins, it is hard to avoid giving it a leading role in most dishes. This tasty soup is no exception, balancing it with chickpeas and tomatoes for healthy carbs, additional vitamin C, and protein.
Equipment
- Soup Pot
Ingredients
- 1 10-ounce package of fresh spinach or 2–3 bunches, washed and chopped
- 2 teaspoons olive oil extra virgin
- 1 small onion finely chopped
- 2-3 garlic cloves minced
- 7 cups vegetable or chicken broth low sodium
- 2/3 cup small pasta like stalline-tiny stars, or ditalini-tiny tubes, or orzo
- 1/4 cup fresh basil leaves chopped (or 1 1/2 tablespoons dried basil)
- 1 14.5-ounce can of chopped tomatoes low sodium
- 1 15-ounce can of chickpeas drained and rinsed
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 Tablespoons Parmesan cheese optional for garnish
Instructions
- Place a large pot over medium heat.
- Add olive oil, onion, and garlic. Cook for 6–8 minutes, stirring frequently, until the onion is slightly browned.
- Add broth, turn the heat to high, and bring the mixture to a boil. Stir in pasta and continue cooking for 2 minutes.
- Add spinach, basil, tomatoes, and chickpeas to the pot. Continue to cook for another 5–6 minutes, or until pasta is tender.
- Season with salt and pepper to taste (or additional cayenne pepper, depending on the level of heat desired☺️).
- Ladle into bowls and top with Parmesan cheese, if desired. Makes 4–5 servings.
Notes
For an even bigger protein boost, you could add chicken or vegan sausage when cooking the onions and garlic. Or shredded chicken or tofu when adding the spinach.
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