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Chickpea and Potato Soup

Rachael Ray : Food Network
  • 35 minutes
  • Serves 4

INGREDIENTS

1 28 ounce can

Chickpeas

3 cloves

Garlic

1

Onion, large

2

Russet or idaho potatoes, large

1

box Spinach, frozen

1 qt

Chicken stock

1 cup

Ditalini pasta

2

Salt and pepper

3 tbsp

Olive oil

1

Parmigiano-reggiano, Grated