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Parmesan Chickpea Soup

This super simple parmesan chickpea soup is so easy, nourishing, satisfying and comforting. It comes together so fast, only requires a few ingredients, is loaded with spinach and tastes incredible. Enjoy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 to 4 people
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • ½ sweet onion, diced
  • 3 garlic cloves, minced
  • kosher salt and pepper
  • 1 pinch crushed red pepper flakes
  • 1 can chickpeas, drained and rinsed
  • 1 Parmesan rind
  • 4 cups chicken or vegetable stock
  • ¾ cup tiny-cut pasta, like ditalini or farfallini
  • 5 ounces frozen spinach or 8 ounces fresh spinach
  • Parmesan cheese, for topping
  • Lemon wedges, for spritzing

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over medium-low heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until translucent. Stir in the crushed red pepper flakes.
  2. Stir in the chickpeas, parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente - this will be determined on the box of pasta you use - somewhere between 8 and 12 minutes.
  3. Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper. Top with lots of parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.