HEALTHY-ish Halloween: Gorgonzola Soup

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


  1. Drain the chickpeas, rinse under cold water and set aside.
  2. 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.
  3. 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.
  4. Add the chickpeas and stick and bring to a boil. Reduce heat, partially cover, and simmer for 1 hour.
  5. Add the penne and cook for 7 minutes until tender.
  6. Stir in the cheese and simmer for 2 minutes, until the cheese melts.
  7. 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.
  8. Serve into bowls and top it with chopped scallions or any other garnish you prefer.


Seasonal Soups

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