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Chickpea, Leek & Spinach Soup

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  • 2 tsps. Della Terra Lemon Olive Oil
  • 2 medium leeks, light parts only, thinly sliced
  • 2 x 16oz. cans chickpeas, rinsed and drained
  • 2 cloves garlic, thinly sliced
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 3 tbsps. Della Terra Sicilian Lemon Balsamic
  • 2 x 5 oz. bags baby spinach
  • 1 tbsp. fresh thyme, chopped
  • salt & pepper

Heat Lemon Olive Oil over medium heat. Add leeks. Cook 5-7 minutes or until tender but not browned. Stir in chickpeas and garlic. Cook about 2 minutes more, stirring occasionally.

Add broth and the water. Bring to boil and then reduce heat. Add the lemon balsamic and simmer, uncovered, for about 5 minutes. Gradually stir in spinach and thyme. Cook until spinach is wilted, about 1 minute.

Season with salt and pepper to taste. Serve immediately.    

Prep: 10 minutes
Cook: 15 minutes
Makes: 4 servings