The author of the Il Buco cookbook shares a favorite recipe served at her N.Y.C. restaurant. "When the weather gets cooler and the kitchen starts turning out this soup, my appetite comes to life," she says.

By People Staff
January 08, 2021 10:42 AM
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Credit: Jennifer Causey

The author of the Il Buco cookbook shares a favorite recipe served at her N.Y.C. restaurant. "When the weather gets cooler and the kitchen starts turning out this soup, my appetite comes to life," she says.

Donna Lennard's Chickpea Soup with Spinach & Parmesan

1/2 cup dried chickpeas, soaked overnight in cold water, then drained

2 garlic cloves, peeled and smashed

1 bay leaf

1 (10-oz.) white onion, peeled and halved, divided

1 (3-oz.) carrot, peeled and halved crosswise, divided

1/2 tsp. sea salt

2 Tbsp. extra-virgin olive oil

1 celery stalk, finely chopped

4 cups chicken broth

1 tsp. fresh thyme leaves

1/2 tsp. chopped sage leaves

2 cups fresh spinach

1 Tbsp. lemon juice (from 1 lemon)

1/4 tsp. black pepper

2 Tbsp. chopped fresh flat-leaf parsley

1/2 oz. Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

  1. Place chickpeas, garlic, bay leaf, 1/2 of the onion and 1/2 of the carrot in a large saucepan. Add salt and enough water to cover peas and vegetables; bring to a boil over high heat. Reduce heat to medium low; let simmer until chickpeas are tender, about 1 hour, adding more water as needed to keep chickpeas submerged. Drain, reserving 1 cup cooking liquid, and discard vegetables.
  2. While chickpeas cook, finely chop remaining onion and carrot halves. Heat 1 tablespoon oil in a medium saucepan over medium until shimmering. Add onion, carrot and celery; cook, stirring often, until softened, 4 to 5 minutes
  3. Add chickpeas, reserved cooking liquid, broth, thyme, sage and remaining 1 tablespoon oil; bring to a boil over medium high. Reduce heat to medium, and simmer, stirring occasionally to allow flavors to meld, about 15 minutes. Remove from heat, and stir in spinach until wilted, about 30 seconds. Stir in lemon juice and pepper. Sprinkle with parsley and Parmigiano-Reggiano.

Quick Tip! For a fast meal, use canned chickpeas instead of dried. Rinse and drain 1 (15-oz.) can of chickpeas and follow recipe from step 2. Add an extra cup of chicken broth (5 cups total) in step 3.

Serves: 4

Active time: 20 minutes

Total time: 1 hour, 40 minutes