Chickpea and Potato Soup

Ingredients

• 28 ounce chickpeas canned
• 1 quart chicken stock see 
• 1 cup ditalini pasta 
• 1 box pkt spinach frozen drained chopped
• 3 cloves garlic chopped
• 2 large idaho potatoes peeled chopped
• 3 tablespoons olive oil 
• 1 large onion chopped
• 4 servings parmigiano-reggiano grated
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Watch how to make this recipe.
2. Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat.
3. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes.
4. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more.
5. Add the chickpeas, stock and 3 cups water, and bring to a low boil.
6. Add the pasta and cook to al dente.
7. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
8. Get Rachael's shopping list for this episode's recipes here.