Spring Soup and Salad Dinner

DSC_1178Chickpea Soup with Sauteed Greens

Homemade Veggie Broth or subsitute

Chickpeas, 2 cups Chickpeas ~ 6 cups broth, 6 small farmers market carrots sliced diagonally, add 1 clove garlic, bay leave, dried oregano, parsley cook until done.  Remove, spices.  In an Iron Cast Saute Pan, saute 1 onion and 5 cloves of garlic in olive oil, with oregano and dried thyme.   Add onion mixture to chickpeas.  Saute in same iron pan, spinach, baby chard, 1 dino kale, add to soup and squeeze 1 lemon into soup.  Garnish with Garlic chives.

Such a healthy, vibrant soup to welcome the beauty of spring vegetables!  Soups can be so healing, serve with a large veggie salad and some toasted garlic bread if desired.   Enjoy!

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