Chickpea, Spinach, and Pasta Soup Recipe
Ingredients:
2 (16 ounce) cans chickpeas (drained)
36 ounces vegetable broth
1 1/2 teaspoons marjoram
1 garlic clove (minced)
1 cup ditalini (cooked according to package directions)
6 ounces baby spinach (chopped)
1 (14 1/2 ounce) can diced tomatoes
Preparation Instructions:
Combine all but pasta and spinach. Bring to a boil and then simmer for about 20 minutes. Use an immersion blender to puree about half of the soup. Add cooked pasta and spinach. Simmer for a few minutes until spinach is wilted.
Photo credit: Margaret Johnson
