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Chickpea and Spinach Soup (Zuppa di Ceci e Spinaci)

Chickpea and Spinach Soup (Zuppa di Ceci e Spinaci) comes together with Dried Porcini Mushrooms, Lukewarm Water, Fresh Spinach Or Frozen Spinach Thawed, Olive Oil, and Onion. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 oz
• 3 cup
• 1 lb
• 4 tbsp
• 1/2
• 2

Method (preview)

1. 1

   Lift the mushrooms from the liquid without stirring up the liquid too much and chop the semi-fine.

2. 2

   Strain the liquid through a strainer lined with a coffee filter or paper towel and reserve.

3. 3

   If using fresh spinach, remove the stems and cook in a covered pan with the water clinging to the leaves until tender, about 5 minutes.

4. 4

   Drain the spinach and chop coarsely.

5. 5

   If using frozen spinach, chop coarsely.

6. 6

   Heat the oil in a large soup pot over moderate heat and saute the onion until tender but not brown, about 10 minutes.

7. 7

   Add the tomatoes and cook for 2 minutes.

8. 8

   Add the mushrooms, spinach, chickpeas, the filtered mushroom liquid, salt and pepper; bring to a simmer.

9. 9

   Reduce the heat to very low and simmer covered for 1 hour.

10. 10

    Serve garnished with grated Parmesan.

11. 11

    Contributed to the FareShare Gazette by Jennie; 18 September 2005. www.fareshare.net