Chickpea Spinach Florentine With Orzo Soup Recipe

One of those comfort foods we grew up with more often using Escarole than spinach. Greens were always an important part of the soup. Spinach makes this more Americanized but still a delicious soup! You can always boil the Escarole separate and add that instead either way the soup is packed with great Italian flavor.

2 cups cooked chickpeas canned or freshly made
2 cups orzo pasta boiled and drained to package instructions
4 plum tomatoes diced
1 can of diced tomatoes not drained
1 can tomato paste plus two cans of water
2 cloves minced garlic
1 package of fresh spinach washed
1 16 oz can chicken broth or homemade
1/4 cup white wine
1/2 cup olive oil
1/2 teaspoon salt, pepper, oregano, parsley and garlic powder
Water (if it gets too thick  at the end you can add some)

grating cheese for garnish

In a large saucepan, add oil and garlic, chickpeas  and spinach and saute for 5 minutes stirring constantly making sure garlic doesn't scorch. Add spices, chicken broth, tomatoes, water. Simmer for around 1/2 hour. Add boiled pasta. If too thick add more water for desired thickness. Top with red pepper flakes and grating cheese.


  1. This recipe is the perfect healthy, warming dish . I love "greens and beans".

  2. It snowed. That requires soup. Hearty soup with greens and - here you are. Will be doing it. Perfect timing.

  3. That looks wonderful and very delicious. I wouldn't mind having it know on this cold weather.

  4. I love this soup Claudia. It's healthy and makes a perfect one pot meal.

  5. Another I will have to try!


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