Categories: Soups
Ingredients
- 1 cup chopped leeks, white and light green parts (1 to 2 medium leeks)
- 1 medium carrot, peeled and sliced
- Kosher salt
- 1 bay leaf, broken in half
- 1 fresh thyme sprig or 1/2 tsp dried thyme
- 1 14 1/2 oz can diced tomatoes and their juices
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup small, short dried pasta
- 2 teaspoons chopped fresh rosemary
- 3 oz (about 3 cups) baby spinach leaves
- 1/4 cup shredded Parmesan cheese
Directions
-
Cut the leeks, carrot, salt, bay leaf, thyme, tomatoes, and 4 cups water in a medium pot set over high heat. Bring mixture to a boil, then reduce heat and simmer for 10 minutes. Strain stock into large bowl, pressing down on the vegetables to extract as much liquid as possible, and return stock to pot (discard vegetables in strainer). It should yield about 4 cups. If not, add enough water to equal this amount.
-
Purée 1/2 cup chickpeas with 1/4 cup water in a food processor or blender. Add the puréed chickpeas and remaining whole chickpeas, pasta, chopped rosemary, and 1 teaspoon salt to the strained stock. Bring mixture to a simmer and cook, stirring occasionally, until pasta is al dente, for 6 to 8 minutes or longer, according to package directions. (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. Taste soup and season with salt, if needed. Sprinkle individual servings with cheese, as desire.
-
Cooking Tip: This soup is best made and served immediately; as it sits, the pasta will continue to absorb the liquids. If, however, you happen to have leftover soup that has become too thick, thin it with some additional water.