Garbanzo Bean & Spinach Soup

Super quick and delicious, this soup is a winner! Barry saw the recipe in a magazine and took a photo of it. I added the grated potato (for added substance and as a thicker) + the paprika and curry (to round out the flavor). In the future, we may substitute kale for the spinach. 

Garbanzo Bean Soup    2 main dish servings
1 tablespoon olive oil
1 to 2 medium leek, white & tender green parts only (or use an onion or a combination of leek and onion)
1 (15 to 16 oz.) can garbanzo beans  (chickpeas), drained & rinsed
1 large clove garlic, thinly sliced
2 1/2  cups chicken or vegetable broth
Juice of 1/2 lemon (about 1 to 1 1/2 tablespoons)
5 oz. pkg. baby spinach
1 medium potato, peeled and coarsely grated
1/2 tablespoon fresh thyme leaves
1/2 teaspoon paprika + additional for garnish
1/4 to 1/2 teaspoon curry powder
Kosher salt and pepper to taste

1. Heat oil in a Dutch oven over medium heat; add leeks/onions. Cook, stirring occasionally, about 4 to 5 minutes until very tender but not browned (reduce heat if they start to brown).
   
2. Add drained garbanzo beans and garlic. Cook another 2 minutes, stirring occasionally.
   
3. Add stock and bring to a boil. Reduce heat.
4. Add lemon juice; simmer uncovered  5 minutes.
5. Gradually add spinach; then add potato, thyme, paprika curry powder + salt and pepper.
   
6. Cover and cook about 5 minutes or until potatoes are tender.
7. Dish up soup and garnish with additional paprika.

Recipe without photos . . .
Garbanzo Bean Soup    2 main dish servings
1 tablespoon olive oil
1 to 2 medium leek, white & tender green parts only (or use an onion or a combination of leek and onion)
1 (15 to 16 oz.) can garbanzo beans  (chickpeas), drained & rinsed
1 large clove garlic, thinly sliced
2 1/2  cups chicken or vegetable broth
Juice of 1/2 lemon (about 1 to 1 1/2 tablespoons)
5 oz. pkg. baby spinach
1 medium potato, peeled and coarsely grated
1/2 tablespoon fresh thyme leaves
1/2 teaspoon paprika + additional for garnish
1/4 to 1/2 teaspoon curry powder
Kosher salt and pepper to taste

1. Heat oil in a Dutch oven over medium heat; add leeks/onions. Cook, stirring occasionally, about 4 to 5 minutes until very tender but not browned (reduce heat if they start to brown).
2. Add drained garbanzo beans and garlic. Cook another 2 minutes, stirring occasionally.
3. Add stock and bring to a boil. Reduce heat.
4. Add lemon juice; simmer uncovered  5 minutes.
5. Gradually add spinach; then add potato, thyme, paprika curry powder + salt and pepper.
6. Cover and cook about 5 minutes or until potatoes are tender.
7. Dish up soup and garnish with additional paprika.