Nothing warms up the soul like a good spinach and corzetti pasta soup. Nutritious and big on flavor, this primo piatto is deliciously rustic. It can be customized with different ingredients – cannellini beans work well in place of the chickpeas; spinach can be replaced with kale or collard greens.
You can make a batch and freeze your minestra without the pasta. When it’s time to eat, simply defrost it and bring to a boil. Add the pasta and cook until al dente as usual. If you like, you might use an immersion blender to create a smooth, creamy vibrant green soup.
Spinach and Corzetti Pasta Soup
- 500 gr Spinach
- 1/2 onion, finely minced
- Vegetable broth
- 60 gr cooked chickpeas
- Parmigiano rind
- Parmigiano reggiano, grated (optional)
- Extra virgin olive oil
- Salt and pepper
In a large pan or dutch oven, add some extra virgin olive and the finely minced onion. Cook for a few minutes, stirring often, until the onion is soft and translucent.
Add the raw spinach and cover with a lid for a few minutes until the leaves become really soft. At this point, cover the spinach with the broth and bring to a boil. Add the chickpeas and the parmigiano rind, which will make the soup super flavorful.
When the spinach soup is ready, season with salt and pepper and add the corzetti pasta. You can prepare them by following your favorite corzetti recipe. Cook until al dente and remove from heat.
Serve immediately with some grated parmigiano reggiano (if using).