Chickpea and Spinach Soup
Source of Recipe
chef at world recipes
List of Ingredients
1 oz (28 g) dried porcini mushrooms soaked in
3 cups (750 ml) lukewarm water for 1 hour
1 lb (450 g) fresh spinach, thoroughly rinsed, or
10 oz (280 g) frozen spinach, thawed
4 Tbs (60 ml) extra-virgin olive oil
1/2 medium onion, finely chopped
1-2 ripe tomatoes, peeled, seeded, and finely chopped
19-oz (532 g) can chickpeas (garbanzos, ceci), drained
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Recipe
Lift the mushrooms from the liquid without stirring up the liquid too
much and chop the semi-fine. Strain the liquid through a strainer
lined with a coffee filter or paper towel and reserve. If using fresh
spinach, remove the stems and cook in a covered pan with the water
clinging to the leaves until tender, about 5 minutes. Drain the
spinach and chop coarsely. If using frozen spinach, chop coarsely.
Heat the oil in a large soup pot over moderate heat and saute the
onion until tender but not brown, about 10 minutes. Add the tomatoes
and cook for 2 minutes. Add the mushrooms, spinach, chickpeas, the
filtered mushroom liquid, salt, and pepper, and bring to a simmer.
Reduce the heat to very low and simmer covered for 1 hour. The soup
should be more like a dense stew rather than a liquid broth. Serve
garnished with grated Parmesan. Serves 4 to 6.
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