Fall is such a great time for soup. In my household, every Sunday is ‘Soup Sunday’. If you have a tradition similar to that, or want to start one, this could be a perfect way to get into the swing of things. Even though this soup has a lot of prep work, it is super delicious and worth it!
You will need~
1/2 lb. dried chickpeas (garbanzo beans)
2 tablespoons of olive oil
3 medium white onions, chopped
2 celery stalks, chopped
2 leeks, rinsed well and chopped
3 garlic cloves, minced
1 bunch fresh rosemary, leaves chopped, stems reserved
2 bay leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/8 tsp. cayenne
8 cups of basic vegetable stock
1 cup uncooked penne pasta (gluten free if you prefer that)
1 cup crumbled Gorgonzola cheese
1 bunch spinach, rinsed well and chopped
1 tablespoon balsamic vinegar
1/2 cup chopped scallions
- Drain the chickpeas, rinse under cold water and set aside.
- Heat the oil in a large stock pot over medium heat. Add the onions, celery, leeks and 2 garlic cloves. Sweat for 4 minutes until tender.
- Tie the rosemary stems together with a string and add to the pot with the bay leaves, salt, pepper, and cayenne; stir to coat the vegetables.
- Add the chickpeas and stick and bring to a boil. Reduce heat, partially cover, and simmer for 1 hour.
- Add the penne and cook for 7 minutes until tender.
- Stir in the cheese and simmer for 2 minutes, until the cheese melts.
- Remove from the heat, remove the rosemary stems, and stir in the reserved rosemary leaves, spinach, balsamic vinegar and remaining garlic clove. Cover and let steep for 1 minute.
- Serve into bowls and top it with chopped scallions or any other garnish you prefer.