RCI-SP.003.0639.001
Spanish Bread Soup
This is my twist on a peasant-style soup.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- onions1 cupchopped
- garlic1 teaspoonminced
- low sodium vegetable broth4 cups
- canned tomatoes2 1/2 cupsdiced and undrained
- Chickpeas19 ouncesdrained and rinsed
- fresh spinach10 ouncesstems removed, chopped
- herbed croutons (or your choice flavor)3 cups
- 1/4 teaspoon
- 1 unit
Method
1
Heat a large pot over medium heat and add the chopped onions, cooking for 5 minutes until softened and translucent.
2
Add the minced garlic to the pot and stir continuously for 1 minute until fragrant.
3
Pour in the vegetable broth and canned tomatoes with their liquid, bringing the mixture to a gentle boil.
4
Add the drained and rinsed chickpeas and saffron to the pot, stirring well to distribute the saffron evenly.
1 minutes
5
Reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld and the saffron to infuse the broth.
6
Stir in the chopped fresh spinach, cooking for 2-3 minutes until wilted.
7
Season the soup with salt and freshly ground black pepper to taste.
8
Divide the soup among serving bowls and top each portion generously with herbed croutons just before serving, allowing them to absorb some broth while maintaining their texture.