I keep reading on the Facebook about people eating poorly during the quarantine. While I’m all about a little indulgence here or there, I do know that eating healthy and well and colorful just makes us feel better inside. And this is a time in the world that we all need to feel good to keep it all going safe  and sound.

So, I came up with this Spinach Chickpea Soup. It’s full of color and protein and fiber. A good one for vegetarians, for sure. And it’s so quick to make. Done in less than thirty minutes, and that includes cleanup.

Personally, I gave up lunch meats for Lent and I’m sticking with it as a life change, it seems. So, this soup makes a fab lunch, for sure.

Enjoy!

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Spinach Chickpea Soup

Recipe by Susan LeiserCourse: SoupsCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 1 Tbsp. olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1/4 tsp. crushed red pepper flakes (optional)
  

• 1 14.5 ounce can chopped tomatoes

• 1 tsp. Italian seasoning

• 4 cups vegetable or chicken broth

• 1 cup water

• 1 19 ounce can, Cento chickpeas, drained and rinsed

• 6 ounces baby spinach or baby kale

• 2 Tbsp. fresh basil, chopped

• Salt and pepper to taste

Directions

• In a large soup pan, heat olive oil over medium heat. Add onions, saute for 5 minutes. Add garlic and crushed red pepper flakes, saute for another minute.
• Add chopped tomatoes, Italian seasoning, water, chickpeas and salt and pepper. Simmer for 15 minutes partially covered so that the onions soften.
• Add baby spinach, basil and salt and pepper to taste. Stir and simmer for 3-5 minutes so that spinach wilts and the pot of soup is heated through.
• Serve as is or with a little sprinkle of cheese if you please.