Light Spring Supper Soup

8 ingredients
10 steps

Ingredients

  • 1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
  • 1 large leek, sliced (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 8 cups baby spinach
  • 1 15-oz. can diced tomatoes, drained
  • 2 Tbs. olive oil
  • 2 Tbs. fresh lemon juice
  • 4 thick slices country French bread

Directions

  1. 1
    Bring chickpeas, leek, garlic, and 5 cups water to a boil in saucepan.
  2. 2
    Reduce heat to medium-low, cover, and simmer 5 minutes.
  3. 3
    Add spinach, tomatoes, and 1 Tbs.
  4. 4
    oil; simmer 10 minutes.
  5. 5
    Remove from heat, and
  6. 6
    stir in lemon juice and remaining 1 Tbs.
  7. 7
    oil.
  8. 8
    Season with salt and pepper, if desired.
  9. 9
    Place 1 bread slice in bottom of each of 4 soup bowls.
  10. 10
    Ladle soup over top.

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