Healthy Garbanzo & Spinach Soup

• 500 grams Garbanzo Beans, soaked overnight
• 4 quarts Vegetable stock
• 1/2 pound Baby Spinach or Kale
• 1 Carrot
• 1 Shallot
• 2 Celery Stalks
• 1/4 pound Baby Potatoes
• 3 Parmigiano Reggiano Rinds
• 3 tablespoons Extra Virgin Olive Oil
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 6 Sage Leaves
• 1 handful Parsley, chopped
• 1 dash Tumeric

1. In a medium pot over moderate flame add the Extra Virgin Olive oil & once hot add the shallot, carrot, celery and 2 sage leaves allow to cook until golden and then add your garbanzo beans mix thoroughly and then add stock.
2. Make a Bouquet Garni with cooking string grab the Rosemary, Thyme and remaining Sage leaves tie them together with cooking string and drop it in the pot.
3. Bring soup to a boil then lower flame to minimum and allow to boil for an hour. rnAdd the potatoes and boil for another half hour; then add the parmigiano rinds and boil for an additional 20 minutes.
4. Add the Spinach and simmer for only 10 minutes. Turn off flame, remove the Bouquet Garni and allow soup to sit for 15 minutes before serving.

vegetable stock, carrot, shallot, celery, potatoes, olive oil, rosemary, thyme, handful parsley, tumeric

Taken from food52.com/recipes/26324-healthy-garbanzo-spinach-soup (may not work)