This super simple parmesan chickpea soup is so easy, nourishing, satisfying and comforting. It comes together so fast, only requires a few ingredients, is loaded with spinach and tastes incredible. Enjoy!
Heat the olive oil in a large pot over medium-low heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until translucent. Stir in the crushed red pepper flakes.
Stir in the chickpeas, parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente - this will be determined on the box of pasta you use - somewhere between 8 and 12 minutes.
Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper. Top with lots of parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.
Course: Main Course, Soup
Cuisine: American
Author: How Sweet Eats
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