Recipe courtesy of Rachael Ray
Episode: Triple Play
Save Recipe Print
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.

Get Rachael's shopping list for this episode's recipes here.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Potato Leek Soup

Recipe courtesy of Robert Irvine

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Leek Potato Soup

Recipe courtesy of Alton Brown

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Baked Potato Soup

Recipe courtesy of Trisha Yearwood

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword