Garbanzo & Spinach Soup
Recipe by Chef Joey
4 tbsp olive oil
1 onion chopped
1 celery stalk chopped
1 carrot chopped
3 cups spinach, chopped fine
1 cup garbanzo beans (cooked is
cheaper – 89¢ a pound = 3
pounds cooked) $1 a can/cup
1 cup soup pasta (ditalini is my
Salt and pepper
Here is the easy part: bring the stock to a boil.
In a sauté pan, add 3 tbsp oil and the carrots, onion and celery.
Sauté 5 minutes until soft.
Add the spinach and salt, pepper mix and cook an additional 5 minutes.
Add this and the beans to the stock and cook for a half hour.
Then add the pasta to cook for 6 or 7 minutes – to “al dente” because the pasta will continue to swell.
Drizzle with 1 tbsp oil and serve.