I always make tomato soup when we hit the slopes but this soup from the NYTimes might be the replacement for something new. Super simple and so damn good.
- 2 carrots, chopped
- 1 fennel bulb chopped
- 1 onion chopped
- pinch of crushed pepper flakes
- 4 cups chicken broth or vegetable broth (if you want to keep it vegetarian)
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes chopped
- 1/2 cup orzo
- 6 ounces baby spinach
- 1/4 cup grated Parm cheese
In a large pot, cover the bottom with olive oil on medium heat. Toss the crushed pepper flakes and some kosher salt into the olive oil and stir. Then add the carrots, onions, and fennel, let cook until tender.
Once the veggies are tender add the 4 cups of broth. Bring to a boil and add the chickpeas, cherry tomatoes, and orzo. Take it down to simmer, put on a lid and let sit for ten minutes or until the orzo is done.
Add the spinach, toss until completely mixed in and let sit for a few minutes until soft.
Serve in bowls with Parm sprinkled over the top. Having some bread on the side to sop up is a good call too. This soup feeds 4 but can easily be doubled or tripled for a crowd.