1 (15 ounce) cans
garbanzo beans, drained
peeled and diced yukon gold potato
( about 1 medium-large)
( or scrubbed)
2 -3 teaspoons
2 cups reduced-sodium chicken (or homemade stock) or 2 cups
( or homemade stock)
1 1/2 cups
moderately packed chopped fresh spinach
( or 1 tsp. dried)
- Put the oil in a 2-qt. pot and add the onions. Place trhe pot over medium heat, cover, and cook, stirring occasionally, for several minutes, until the onions soften.
- Add the garbanzos, potato, carrot, bay, and broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until vegetables are soft.Remove and discard bay leaf.
- Remove 3/4 to 1 cup of the soup to a blender and process until smooth. Add the blended mixture back to the pot and then add the spinach and parsley. Bring the mixture to a boil, then reduce heat to low, cover, and simmer 5 minutes to wilt spinach. Serve hot, with Parmesan cheese, if desired.