Last night I was on my own for dinner. Usually I try to do something really healthy, but most of the time I end up eating frozen pizza. However, last night I made Chick Pea Soup. I don’t usually eat chick peas, I don’t make hummus or use them in salads, but I have heard they are good for you, and I will be really disappointed if someone tells me otherwise.
This soup was different for me because your first making a vegetable broth. Then you toss the veggies, and I like veggies. I considered putting some of the vegetables back into my soup after it was finished, but the soup is good and creamy so I opted not to add any vegetables back in.
1 cups chopped leeks, white and light green parts only (1 to 2 medium leeks)
1 medium carrot, peeled and sliced
1 bay leaf, broken in half
1 fresh thyme sprig, or 1/2 teaspoon dried thyme
One 14.5 ounce can diced tomatoes and juices
Put the leeks, carrot, 2 teaspoons salt, bay leaf, thyme sprig or dried thyme, tomatoes, and 4 cups water in a medium, heavy pot over high heat. Bring mixture to a boil, then reduce heat and simmer for 10 minutes. Strain stock into large bowl, extract much liquid as possible, and return stock to pot (discard vegetables in strainer).The stock should be about 4 cups. If not, add enough water to equal this amount.
Chick Pea Soup
4 cups stock
One 15 ounce can chickpeas, drained and rinsed
1 cup, short dried past, such as ditalini
2 teaspoons chopped fresh rosemary
3 cups baby spinach leaves
Puree 1/2 cup chickpeas with 1/4 cup water in food processor or blender. Add the pureed chickpeas and remaining whole chickpeas, pasta, rosemary, and 1 teaspoon salt to the stock. Bring mixture to a simmer and cook, stirring occasionally, until pasta is al dente, for 6-8 minutes. (If the soup starts to cook down too much, add 1 to 1 1/2 cups additional water and return to simmer.) Add the spinach and cook 1 minute more or until wilted. Season with salt or pepper, if needed.
Sprinkle Parmesan cheese over each serving.