Another cold one on Saturday – 13º to be specific. Perfect weather for soup, and this one certainly fit the bill – chick peas, ditalini, spinach, in a light tomato broth. It’s easy to make and delicious!
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 1 1/2 teaspoons kosher salt
- 2 – 15 oz cans chick peas
- 1 2/3 cups ditalini pasta
- 4 cups chopped fresh spinach
- Heat 1/4 cup olive oil in a large pot over medium-low heat until warm. Add the minced garlic cloves, Italian seasoning, and crushed red pepper flakes. Cook, stirring occasionally, until fragrant, about 1 minute.
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Stir in 3 tablespoons tomato paste and cook, stirring occasionally, until fragrant, for 4 to 5 minutes.
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Stir in the chicken broth and kosher salt. Bring to a boil over medium-high heat. Stir in 2 cans drained and rinsed chickpeas and the dried ditalini pasta. Cook, stirring regularly to prevent the pasta from sticking, until the pasta is al dente, about 10 minutes.
- Stir in 4 cups coarsely chopped spinach in the last 2 minutes of cooking. Taste and season with more kosher salt as needed.
Yum!!!