So, it was cold out last night and I wanted something warm and nourishing for supper. This soup was the result. Very yummy thanks to some advice from my friend David Rocco (rosemary DOES go really well with chickpeas!! who knew!?)
I served this HOT with a fresh loaf of Italian garlic bread from my neighborhood Italian bakery … yumm-o!
In a medium pot, start with
2 tbsp. olive oil
1 medium onion, chopped
a handful of Italian parsley, chopped
S & P
Fry the ingredients above, over medium high heat, 10 mins or so until onion is soft and starting to get golden.
Remove from the heat and add 1 can chickpeas (drained and rinsed a few times) and 1 sprig of rosemary (don’t chop it or anything, just throw the whole sprig in … um … whole! You can remove it later, when the soup is done.). Mash up half of the chickpeas with a fork.
Return the pot to the heat and add 1 large can of good quality tomatoes in their own juice. I love the San Marzano tomatoes – but any good quality can with nice sweet flavour and not too much acid will work here. Mash up the tomatoes with a fork or potato masher.
Add 1 carton chicken or veggie stock, 1 or 2 handfuls of orzo pasta (this is optional) and a good 2 tbsp. of butter. Simmer soup for 20 mins or until pasta is al dente. Throw in a few big handfuls of baby spinach leaves right at the end and stir until just wilted.
Serve topped with good Parmesan or Grana Padano cheese and a nice chunk of fresh bread for dunkin!