Garbanzo Bean and Spinach Soup Recipe
Photo: Mark Boughton
Garbanzo beans (chickpeas) are for more than just making hummus. They hold their shape extremely well in this fresh soup that has just a hint of heat on the back end. Check out the variation option of adding pasta, which will make the soup more kid friendly.
Serves 6
1 large sweet onion, peeled and chopped
3 garlic cloves, peeled and minced
6 cups low-sodium vegetable stock
2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 tsp. dried basil
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
1 (16-ounce) package fresh baby spinach
Shaved Parmesan cheese for garnish
In a lightly greased medium slow cooker, place the onions, garlic, stock, beans, tomatoes and their juices, basil, cumin, salt, red pepper flakes and black pepper. Cover and cook on low for 6 hours. Add the spinach, cover and cook 1 hour longer. Serve warm with a garnish of shaved Parmesan.
Variation: Add 1/2 cup of ditalini or alphabet pasta to the soup 30 minutes before serving.
From The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes (Thomas Nelson) by Tammy Algood.
Serves 6
Ingredients
Directions
In a lightly greased medium slow cooker, place the onions, garlic, stock, beans, tomatoes and their juices, basil, cumin, salt, red pepper flakes and black pepper. Cover and cook on low for 6 hours. Add the spinach, cover and cook 1 hour longer. Serve warm with a garnish of shaved Parmesan.
Variation: Add 1/2 cup of ditalini or alphabet pasta to the soup 30 minutes before serving.
From The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes (Thomas Nelson) by Tammy Algood.
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