Chunky Chickpea Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons olive oil
• 1 leek, thinly sliced
• 1 small fennel bulb, cut into small dice
• 3 1/2 ounces pancetta, cut into small cubes
• 1 carrot, grated
• 1 potato, cut into small cubes
• 3 quarts chicken stock
• 1 (14 ounce) can chickpeas, rinsed and drained
• 3 ounces fresh spinach, chopped
• 1/2 cup parmesan cheese, finely grated
• sea salt & freshly ground black pepper

Recipe

• 1 heat the oil in a saucepan. add the leek, fennel, and pancetta and cook for 5 minutes over high heat, until the leek softens and the pancetta really flavors the oil. add the carrot, potato, stock, and chickpeas and bring to a boil.
• 2 reduce the heat and simmer for 20 minutes. season to taste with sea salt and pepper, then add the spinach. cook over low heat for 5 minutes, until the spinach has wilted throughout the soup.
• 3 serve with parmesan sprinkled over the top.