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Spinach and Chickpea Soup

Spinach and Chickpea Soup with Lemon and Pecorino Romano

A nourishing and flavorful soup combining protein-rich chickpeas, nutrient-packed spinach, zesty lemon, and savory Pecorino Romano cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed Canned or cooked from dried for a hearty texture
  • 2 cups fresh spinach Adds color, flavor, and nutrients
  • 1 medium onion, chopped A classic aromatic base for depth of flavor
  • 3 cloves garlic, minced Enhances flavor
  • 4 cups vegetable broth Enhances the taste and keeps it light
  • 1 medium lemon juice and zest Brightens up the soup and enhances digestibility
  • 1/2 cup Pecorino Romano cheese, shredded Salty and umami-rich, it elevates the dish
  • 2 tablespoons olive oil Enhances richness
  • to taste salt
  • to taste pepper
  • 1/4 teaspoon red pepper flakes For a hint of heat
  • 1/2 teaspoon dried thyme

Method
 

Cooking 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.