Chickpea, Leek & Spinach Soup



Check your pantry and fridge because you probably already have the ingredients for this delicious soup. A few staples like canned beans, stock, and spinach are elevated to main dish status thanks to a springy trio of leeks, thyme, and lemon. I enjoy cooking with spinach, but have learned that any number of other tender greens can easily take the place of the spinach. Try baby kale, watercress, or even dandelion greens. This recipe is easy-peasy and only takes 25 minutes!


2 Tbs. extra-virgin olive oil

2 medium leeks, white and light green parts only, thinly sliced, washed, and drained

2 15-16-oz. cans chickpeas, drained and rinsed

2 cloves garlic, thinly sliced

4 cups reduced-sodium chicken or vegetable stock or broth

1 lemon, juiced (3 Tbsp.)

1 5 oz. packages baby spinach

1 Tbsp. fresh thyme, chopped


Enjoy, enjoy!

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