Light spring soup for dinner
4 servings
30 minutes
A light spring soup for dinner is the embodiment of freshness and simplicity in European cuisine. Its history traces back to traditional Mediterranean soups that combine legumes, greens, and olive oil. Chickpeas add richness to the dish while spinach and tomatoes provide a gentle tang and vibrant flavor. Leeks and garlic create an aromatic base, while the baguette soaks up all the juices, becoming a tender complement. This soup is an ideal choice for a light dinner after a long day. It warms you up and satisfies but remains airy and light. Each spoonful is a harmony of soft textures and fresh notes. It pairs wonderfully with a glass of white wine and a light salad, creating a sense of springtime lightness in every sip.
1
In a large pot, add chickpeas, leeks, garlic, pour in 5 cups of water, and bring to a boil over medium heat.
- Canned chickpeas: 1.5 glass
- Leek: 1 stem
- Finely chopped garlic: 3 cloves
2
Reduce the heat, cover with a lid, and cook for 5 minutes.
3
Add spinach, tomatoes, 1 tablespoon of oil.
- Spinach: 560 g
- Canned tomatoes: 425 g
- Olive oil: 2 tablespoons
4
Season with salt and pepper to taste.
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
5
Place a piece of baguette in deep plates. Pour the soup.
- French baguette: 4 pieces
