I made this simple old fashioned soup over the holidays for my Husband one day, I found it among some of my old recipes that I’ve saved but don’t know where it comes from. Suprizingly It was so delicious, I now know exactly why I saved it♥️ This past month has been a very busy one for me, a lot of traveling, visiting, cooking and grandbaby time, i just haven’t found the time to sit down to share till now. I am home and nursing a cold here on my comfy couch so I guess i’ve finally found that time. Hope you’ll be able to try this soup and enjoy it as much as we did… stay warm and healthy this winter, Blessings to you all!!
1 POUND DRIED CHICKPEAS, SOAKED OVERNIGHT AND DRAINED
4 SCALLIONS, WHITE AND LIGHT GREEN PARTS
2 CELERY STALKS, CHOPPED
1 LARGE CARROT, PEELED AND SM. CHOPPED
2 FRESH BAY LEAVES
1 TEASPOON CRUSHED RED PEPPER FLAKES
2 LARGE BUNCHES LEAF SPINACH, WASHED, TOUGH STEMS REMOVED
3 TABLESPOONS SALT AND A PINCH OF FRESHLY GROUND PEPPER
1/4 CUP EXTRA–VIRGIN OLIVE OIL
6 GARLIC CLOVES, CHOPPED
8OZ DITALINI PASTA (OR BROKEN PIECES OF ANY LEFTOVER HOMEMADE PASTA, that was a special practice of my grandma and all her soups😍)
(*Just add the pasta into the soup the last 10 minutes of cooking, this gives the soup more substance. You will always need to have enough liquid in the pot to cook the pasta; if not, just add a extra cup or two of water, bring it to a boil then season it to your taste, and then add the pasta.)
Put the soaked, drained chickpeas in a large pot with the scallions, celery, carrots, bay leaves, and ½ teaspoon of the pepper flakes. Add 7 quarts of cold water, and bring it to a simmer. Partially cover, and cook until the chickpeas are taste tender, about 2 hrs. Then add the spinach and salt & pepper to the soup. Cover, and cook until the spinach is wilted and tender, about 10 to 20 more mins., this is when you add the pasta to cook.
When the soup is ready and the taste is to your liking start to heat the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic and remaining ½ teaspoon pepper flakes. Cook until the garlic just begins to turn golden and is fragrant, about a minute, then ladle into that skillet a couple cups of soup, and stir to incorporate the flavored oil into the soup. Transfer the skillet contents to your large pot of soup and mix well. Remove Bay Leaves and serve piping hot😊 Mangia!