Garlicky Spinach And Chickpea Soup With Lemon And Pecorino Romano Recipe

I keep coming back to this garlicky spinach and chickpea soup because it tastes far bigger than the pantry staples behind it. Lemon and Pecorino Romano make every spoonful bright, savory, and impossible to ignore.

I’m obsessed with this soup because it tastes way bigger than the effort behind it. I get tender chickpeas, a hit of sharp Pecorino Romano, and that bright, savory bite that makes me keep going back for another spoonful.

But it’s not heavy or sleepy. It’s punchy, brothy, a little salty, and totally satisfying in that “wait, why is this so good?” way.

And honestly, I love that it feels like something I’d order at a tiny neighborhood spot, then remember I can have it at home on a random Tuesday. Simple.

Bold. Exactly the kind of bowl I crave.

Ingredients

• Olive oil gives the soup a rich, cozy start without feeling heavy.
• Yellow onion brings that sweet, mellow base every good soup needs.
• Garlic makes it bold, savory, and honestly kind of addictive.
• Carrot adds a little sweetness and color, which I always appreciate.
• Celery keeps things fresh and gives the broth that classic soup vibe.
• Chickpeas make it filling, protein-packed, and super weeknight friendly.
• Broth ties everything together and keeps the soup slurpy and comforting.
• Red pepper flakes add a tiny kick, not a full-on fire situation.
• Lemon zest and juice brighten everything up so it doesn’t taste flat.
• Spinach wilts in fast and makes the whole bowl feel healthier.
• Pecorino Romano is salty, sharp, and basically the best finishing move.
• Plus, black pepper wakes everything up without stealing the spotlight.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, thinly sliced or minced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 4 cups low sodium vegetable or chicken broth
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• Zest of 1 lemon (about 1 teaspoon)
• 2 tablespoons fresh lemon juice
• 10 ounces baby spinach or packaged leafy greens, roughly chopped if large
• 1/2 cup finely grated Pecorino Romano, plus extra for serving
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat until shimmering.

2. Add 1 medium diced yellow onion, 1 peeled and diced medium carrot, and 1 diced celery stalk; cook, stirring occasionally, until softened, about 6 to 8 minutes.

3. Add 4 thinly sliced or minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; cook until fragrant, about 30 to 60 seconds.

4. Stir in 2 (15 ounce) cans drained and rinsed chickpeas, 4 cups low sodium vegetable or chicken broth, and 1 bay leaf; bring to a gentle simmer.

5. Simmer uncovered for 10 to 12 minutes to let flavors meld and vegetables finish cooking.

6. Remove and discard the bay leaf. Use a potato masher or an immersion blender to partially mash about half the chickpeas in the pot to thicken the soup while leaving some whole for texture.

7. Stir in zest of 1 lemon, 2 tablespoons fresh lemon juice, and 10 ounces baby spinach (or chopped packaged leafy greens); cook just until the greens are wilted, about 2 to 3 minutes.

8. Remove from heat and stir in 1/2 cup finely grated Pecorino Romano until melted and incorporated. Season to taste with kosher salt and freshly ground black pepper. Serve topped with additional Pecorino Romano if desired.

Equipment Needed

1. Large heavy pot (soup pot or Dutch oven)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Can opener
6. Measuring cups and spoons
7. Potato masher or immersion blender
8. Microplane or zester
9. Fine box grater for Pecorino
10. Ladle and soup bowls

FAQ

Garlicky Spinach And Chickpea Soup With Lemon And Pecorino Romano Recipe Substitutions and Variations

• Extra virgin olive oil
  • Avocado oil for a neutral, high smoke point option
  • Light olive oil for milder flavor
  • Grapeseed oil for a clean, neutral taste
• Chickpeas
  • Cannellini or great northern beans for a creamy, similar texture
  • Green lentils for a firmer, protein-rich alternative
  • Cooked diced potatoes for a starchy, comforting swap
• Broth (vegetable or chicken)
  • Water plus 1 to 2 teaspoons umami-packed miso paste for depth
  • Mushroom broth for a richer, earthy flavor
  • Low-sodium beef broth for a heartier profile, use sparingly
• Pecorino Romano
  • Parmesan Reggiano for a similar salty, nutty finish
  • Grana Padano for a milder, slightly creamier option
  • Vegan hard “cheese” and nutritional yeast blend for a dairy-free alternative

Pro Tips

1) Brown the onion, carrot and celery a little longer than the recipe states to build more savory depth. Let them get a touch of color before adding the garlic, then lower the heat so the garlic does not burn.

2) When you mash the chickpeas, do it while the soup is hot but not boiling; partially mashing with a potato masher gives a creamy body while leaving plenty of whole beans for bite. If it gets too thick, loosen with a splash of the reserved can liquid or a little extra broth.

3) Add the Pecorino off the heat and stir until just melted. Because Pecorino is salty, taste and salt sparingly after adding it. If you want a silkier finish, whisk in a tablespoon of olive oil at the end.

4) Brighten and vary the experience at service: a little extra lemon zest or a drizzle of high quality olive oil on each bowl lifts the flavors, and toasted bread or crisped pancetta on top adds welcome contrast.