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Lemony Chickpea and Spinach Soup with Tarragon
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Lemony Chickpea and Spinach Soup with Tarragon

Servings 4

Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 1 1/2 cups finely diced onion
  • 1 1/2 cups finely diced carrots
  • 2 cups finely diced celery
  • 1/2 tsp salt divided
  • 2 large garlic cloves finely chopped to yield about 2 Tbsp
  • 13.5 oz can chickpeas rinsed and 1/4 cup of liquid reserved
  • 4 cups vegetable stock
  • 2 cups baby spinach
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup fresh chopped tarragon
  • 1/4 tsp black pepper

Instructions

  • In large, wide saucepan, add olive oil and sauté onion, carrots, and celery over medium heat for about 2 minutes, seasoning with 1/4 tsp salt. Add garlic and sauté for further 3 minutes, until onions are translucent. Add rinsed chickpeas, reserved chickpea liquid, and vegetable stock. Simmer gently on medium-low heat, or until vegetables are tender. Add spinach, lemon juice, and tarragon; stir to incorporate, allowing heat to wilt spinach. Test for seasoning and add remaining salt, if needed, and pepper.