Healthy Garbanzo and Spinach Soup

Garbanzo and Spinach SoupThere is one thing about Italians and there many soups that just taste so delicious and always comfort you. The ingredients are always simple but the soups have depths and are rich in flavor.
I found that most of them have one thing common and that is the rind of Parmigiano Reggiano. Italians waste nothing and this is a perfect example of that. Why throw way any part of the Parmigiano Reggiano? I mean it’s still cheese.
What we do is keep the rind of this amazing cheese and then when we make a soup we throw it in there, this will salt the food but also give your soup a richness of flavor that no other ingredient can give it.
I hope that you enjoy this dish. I’ve combined some of my favorite ingredients for one of those days that you need warmth, comfort, and deliciousness all in one, but here is the catch it’s really healthy too!

I find this recipe to be perfect for this time of year, when it’s cold and you need something heavy and filling that will keep you warm and fit as well; especially during this time of year with all the holidays happening it’s easy to forget what yummy healthiness you can be cooking. You don’t have to give up on anything delicious in order to be healthy. Trust me!

I hope you really Enjoy!

serves 6-8

  • 500 grams Garbanzo Beans, soaked overnight
  • 4 quarts Vegetable stock
  • 1/2 pound Baby Spinach or Kale
  • 1 Carrot
  • 1 Shallot
  • 2 Celery stalks
  • 1/4 pound Baby Potatoes
  • 3 Parmigiano Reggiano Rinds
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 6 Sage Leaves
  • 1 handful Parsley, chopped
  • 1 dash Tumeric
  1. In a medium pot over moderate flame add the Extra Virgin Olive oil & once hot add the shallot, carrot, celery and 2 sage leaves allow to cook until golden and then add your garbanzo beans mix thoroughly and then add stock.
  2. Make a Bouquet Garni with cooking string grab the Rosemary, Thyme and remaining Sage leaves tie them together with cooking string and drop it in the pot.
  3. Bring soup to a boil then lower flame to minimum and allow to boil for an hour. Add the potatoes and boil for another half hour; then add the parmigiano rinds and boil for an additional 20 minutes.
  4. Add the Spinach and simmer for only 10 minutes. Turn off flame, remove the Bouquet Garni and allow soup to sit for 15 minutes before serving.



Low-Fat, Healthy, Nutritious and Delicious Soup

This is soup is so good for you in so many different ways, it’s packed with great nutrients and vitamins. You get Fiber, Iron, Magnesium, Antioxidants and also Molybdenum: This is a trace mineral that helps the body produce detoxifying enzymes. This prevents headaches that are caused by sulfites, a compound used to preserve baked goods, wine and various things. These are just to name a few things you can benefit from the Cannellini and Garbanzo Beans.

Then you get Vitamins, Minerals and Beta-Carotene from the Spinach helping to protect yourself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time.

So all in all this soup is perfect!! What better things are there in life than to know what you are feeding your body is completely beneficial and helping you live a healthier, happier and thinner lifestyle. I like the fact that this soup is so good for you, it makes me want to come back for more because I know it’s benefiting instead of ruining my internal and external system. Also it’s wonderful for a cold winter day, when all you want to do is cozy up to your loved one and not leave the house, or when you come home from being outside in the cold and need something to warm your body……this does the trick. I hope that you enjoy this soup as much as I do, It’s truly delicious!


Time : about an hour

1 onion

1 carrot

1 celery stock

2 bullion*

200 gr. Pancetta diced (Optional)

1 6-8oz small can tomato paste

2 14oz cans Cannellini beans

2 14oz cans Garbanzo (Chickpeas)

1 lb. Baby or Chopped fresh Spinach leaves

5 cups of water

3 tbsp. Olive oil

Salt to taste

Parmesan (grated)

Chop up your celery, carrot and onion very finely. In a 5.5 qt. pot over medium heat add the olive oil. Once the oil is hot add your carrot, celery and pancetta and let sauté for 3-5 minutes, at this point you may add the onions and continue to sauté until onions are translucent. Add the bullion and let dissolve. You may add your tomato paste and mix well with your ingredients, now you may add your beans stir and add 5 cups of water. Cover and bring to a boil, but continue mixing. Add salt and set to low flame. You may add your Spinach leaves now and allow to cook for another 15 – 20 minutes.

Turn off the heat for the soup. Serve your soup and grate some Parmiggiano on top of soup. Buon Appetito!

* Make sure that the bullion is MSG free, and try to get more natural possible.

* Pancetta is Italian bacon, you can find it in the deli section, just ask them to cut you a chunk that weighs a quarter of a lb or 7 oz. and then slice it yourself at home into cubes.

* If you like you could boil some short pasta off to the side and some to your dish, but I like to eat this soup just as is.

* I love spicy so I chopped up some chiles and threw them in there.