Directions: |
Directions:1. Chop off and discard roots and dark green leaves of leeks. Thoroughly clean and chop white and light green parts. Chop carrots (do not peel).
2. To make the stock, put the leeks, carrots, bay leaf, thyme, tomatoes, and 4 cups water in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until vegetables are tender (10-12 minutes).
3. Pour the stock through a strainer into a large bowl, pressing down on the vegetables to extract as much liquid as possible. Discard the vegetables and return stock to the pot. It should yield about 4 cups. If not, add enough water to equal this amount.
4. Puree ½ cup chickpeas with ¼ cup water in food processor or blender. Add the pureed chickpeas, remaining whole chickpeas, pasta, rosemary, and 1 tsp. salt to the stock. Bring mixture to a simmer and cook, stirring occasionally, until pasta is al dente (8 minutes or according to package directions).
5. Add the spinach and cook until wilted (1-2 minutes).
6. Ladle into bowls, top with shaved Parmesan, and serve immediately. |
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Notes: |
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Notes: The quick homemade tomato stock gives this soup more flavor than a store-bought stock. If you already make your own stock, you can start with 3 ½ cups of that and add ½ cup tomato juice, then proceed with Step 4.
If this soup sits, the pasta will continue to absorb the liquid, so it's best served right away. If you have leftovers, add water to thin the broth before reheating.
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