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Chickpea and Arugula Soup with Parmesan

Phoebe Lapine
  • minutes
  • Serves

INGREDIENTS

5 oz

Baby arugula

1

Bay leaf

2

Carrots

2

Celery, ribs

1 15 ounce can

Chickpeas

4 cloves

Garlic

1

Red onion, large

2

sprigs Thyme, fresh

1 qt

Chicken or veggie stock

2 tbsp

Olive oil, extra virgin

1

Parmesan