“This recipe comes from Kitchen Seasons by Ross Dobson.”
READY IN:
40mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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