We cooked this up last night as a symbol of the cooling days. I think we are going to try and start cooking soup more often, it feels so good to be eating soup. I'm going to pick up that nice bean and grain mix from WholeFoods and get some interesting variations going.
Chickpea, Spinach and Pasta Soup
2 Tbsp Olive Oil
4 Cloves Garlic (crushed)
1 Onion (chopped)
1 Tbsp Fresh Rosemary (chopped)
2 Cans Chickpeas
2 Pints Vegetable Stock
3 oz Small Pasta Shapes
4 oz Fresh Spinach Leaves (shredded)
Salt and Pepper
1, Heat the oil in a large saucepan. Fry the onion garlic and rosemary for 5 minutes.
2, Add the chickpeas and stock. Bring to the boil and simmer for 30 minutes.
3, Add the pasta and return to the boil for 6-8 minutes.
4, Stir in the spinach and continue cooking for a further 5 minutes.
5, Season with salt, pepper and grated nutmeg.