This hearty soup will fill you up and provide plenty of protein without any meat!
In this installment of Meatless Mondays, Rachael Ray shows us her quick and easy recipe for Chickpea and Potato Soup, which can be easily made for one meal, or can be portioned out for a few meals.
The beauty of this recipe lies in its simplicity: you just need one pot to prepare all the ingredients, the most entailed prep is peeling potatoes and cutting veggies. Plus, with the flavor profile for this hearty soup, you can customize it almost any way that you want.
Since this recipe is so straightforward, you will have a lot of freedom to try new ways to spice the soup up with a variety of spices and components. Some people opt for chicken broth over the combination of stock and water. Some people throw a few dashes of Worchestershire sauce for a change. You can even sub out vegetable stock if you are preparing this soup for strict vegetarians.
No matter how you choose to make the recipe your own, it’s a great recipe to have in your back pocket for those days when you just don’t know what to make and want to clean out the pantry a bit!
Here’s what you’ll need to make this tasty dish:
- 3 tablespoons olive oil
- 2 large russet or Idaho potatoes, peeled and chopped
- Salt and pepper
- 3 to 4 cloves garlic, chopped
- 1 large onion, chopped
- One 28-ounce can chickpeas
- 1 quart chicken stock
- 3 cups of water
- 1 cup ditalini pasta
- 1 box chopped frozen spinach, defrosted and drained
- Grated Parmigiano-Reggiano
