Chickpea Spinach Florentine With Orzo Soup

One of those comfort foods I grew up but using mostly Escarole than spinach.


Greens were always an important part of the soup.


Spinach makes this vibrant and comforting!  Any greens you like can go in this soup. I just love spinach and escarole.

2 cups cooked chickpeas, (or any kind of beans you like) canned or freshly made
2 cups orzo pasta boiled and drained to package instructions (or use any kind of pastine you like)
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 cup fingerling carrots
1 package of fresh spinach washed
1 recipe homemade chicken broth  or use 2- 16 oz cans chicken broth 
1 stalk of diced celery
1/4 cup white wine
optional: 1 cup peas or corn
1/4 cup olive oil
1 teaspoon oregano, parsley and  granulated garlic powder
 salt, pepper, to taste
Water (if it gets too thick  at the end you can add some)

grating cheese for garnish

Note: this soup is great with tortellini boiled to package instructions.

In a large saucepan, add oil and garlic, chickpeas, and spinach and saute for 2 minutes stirring constantly making sure garlic doesn't scorch. Add spices, chicken broth, tomatoes, water, and all rest of the ingredients. Simmer for around 1/2 hour. Stir in boiled and drained pasta made from package instructions. 

If too thick add more water for desired thickness. Top with red pepper flakes for a little heat and grated Romano cheese.