Creamy Spinach and Chickpea Soup
Ingredients
- 2 tsp vegetable oil
- 1 cup chopped onions
- 2 tsp minced garlic
- 3 cups chicken or vegetable stock
- 1-1/2 cups canned chickpeas, rinsed and drained
- 1 cup peeled, diced potatoes
- 1/2 10-oz package frozen chopped spinach
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup shaved parmesan cheese as garnish
Instructions
- In a nonstick saucepan sprayed with cooking spray, heat oil over medium-high heat; cook onions and garlic for 3 minutes. Stir in stock, chickpeas, potatoes, spinach, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cover and cook for 15 minutes or until potato is tender.
- In batches, purée soup in a blender or food processor. Serve sprinkled with Parmesan.
