With that recent cold snap (down from triple digits), I figured it was time for a hot lunch. We just got back from a long weekend away and I had a bag of fresh spinach that needed to be used up quickly. I didn't feel like having a salad so the next best thing was a quick and super simple soup! The base of this soup is really tasty and the add in's can be changed up. However, I really liked the combination of the leafy, green spinach and the protein-packed peas. It comes together in about 10 minutes so its a good one if you are in a hurry. Here's what I put together:
2 cups chicken broth
1 cup water
1/2 lemon (zest and juice)
1 piece of parmagiano reggiano rind leftover from some other fantastic meal
2 cups fresh spinach
1/3 cup chickpeas
4 basil leaves
Start by bringing the stock, water, lemon juice, zest and rind up to a simmer. The rind adds a nice saltiness to the soup and gets every, last bit of flavor out of that pricey block of cheese. Add in the spinach, peas and, at the very end, the shredded basil. Told you it was easy!
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