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Chickpea Soup With Orzo And Spinach
Ingredients
  • 2-3 T. extra-virgin olive oil
  • 2 medium carrots peeled and chopped
  • 1 small fennel bub or 2 celery stalks-chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • Pinch crushed red pepper flakes
  • 2 t. minced fresh rosemary optional--you can use less to your taste
  • 2 C. vegetable broth
  • 2 C. water
  • 1 15- ounce can chickpeas rinsed and drained
  • 3/4 C. roughly chopped cherry or grape tomatoes
  • 1/2 C. orzo
  • 1 quart loosely packed baby spinach or mustard greens
  • Salt and freshly-cracked black pepper
  • Sliced jalapeno peppers to garnish
  • Grated Parmesan to garnish
Instructions
  1. Heat olive oil in a large soup pot. Add the carrots, fennel (or celery) and onion to the hot oil. Saute until the vegetables are tender. This will take about 5 to 7 minutes. Add the garlic, red pepper and rosemary if you are using it. Cook for 2 minutes. Add the vegetable broth plus two cups of water and bring the soup to a boil. Add the chickpeas, tomatoes and orzo to the boiling soup. Reduce heat of soup to a simmer, cover and cook for about 10 minutes. Check to be sure the orzo is tender. Uncover the soup and add the greens to the simmering soup. Cook until the greens are soft. This will take about 2 minutes.
  2. Add more water (I added about 2 cups) to make the thick vegetable mixture more like a soup. Season with salt and pepper.
  3. Garnish with grated cheese, sliced jalapeno, and a drizzle of olive oil. Serve.