Almost Italian Wedding Soup


1/2 onion, finely chopped
2-3 garlic cloves, finely sliced
3-4 cups chicken broth or water
1/4 cup frozen chopped spinach,thawed
1 cup dried chick peas
1/4 small bead pasta or rings
parmesan cheese
1 tablespoon olive oil

Soak the chick peas for 24 hours in water and keep in the fridge.

Prepare the onion and garlic.

Put olive oil in a medium-sized saucepan and when heated to medium heat add the onion and garlic and cook until tender.

Add the broth or water.

Bring the broth to a boil and add chickpeas and spinach.

When the broth comes to a boil again add the pasta and cook for the length of time on the pasta instructions. If you cook too long the pasta will be mushy.

When ready to serve sprinkle parmesan cheese over the soup in serving bowls.

Serve with nice crusty Italian Panini buns.


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