Print

Spinach and Chickpea Soup with Lemon and Pecorino Romano

Print Recipe

A nourishing and flavorful soup combining protein-rich chickpeas, nutrient-packed spinach, zesty lemon, and savory Pecorino Romano cheese.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • Juice and zest of 1 lemon
  • 1/2 cup Pecorino Romano cheese, shredded
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme

Instructions

  1. Heat olive oil in a large pot and sauté onions and garlic until fragrant.
  2. Pour in the vegetable broth and add chickpeas. Simmer for 15 minutes.
  3. Add fresh spinach and let it wilt.
  4. Stir in lemon juice, zest, and seasonings. Simmer for another 5 minutes.
  5. Ladle into bowls, top with shredded Pecorino Romano, and enjoy!

Notes

For a vegan version, omit the Pecorino Romano and use nutritional yeast.

Nutrition

Find it online: https://www.helthrecipe.com/spinach-and-chickpea-soup-with-lemon-and-pecorino-romano-5-reasons-to-love-this-hearty-dish/