Chunky Chickpea Soup

• 2 tablespoons olive oil
• 1 leek, thinly sliced
• 1 small fennel bulb, cut into small dice
• 3 12 ounces pancetta, cut into small cubes
• 1 carrot, grated
• 1 potato, cut into small cubes
• 3 quarts chicken stock
• 1 (14 ounce) can chickpeas, rinsed and drained
• 3 ounces fresh spinach, chopped
• 12 cup parmesan cheese, finely grated
• sea salt & freshly ground black pepper

1. Heat the oil in a saucepan.
2. Add the leek, fennel, and pancetta and cook for 5 minutes over high heat, until the leek softens and the pancetta really flavors the oil.
3. Add the carrot, potato, stock, and chickpeas and bring to a boil.
4. Reduce the heat and simmer for 20 minutes.
5. Season to taste with sea salt and pepper, then add the spinach.
6. Cook over low heat for 5 minutes, until the spinach has wilted throughout the soup.
7. Serve with parmesan sprinkled over the top.

olive oil, fennel bulb, pancetta, carrot, potato, chicken stock, chickpeas, fresh spinach, parmesan cheese, salt

Taken from www.food.com/recipe/chunky-chickpea-soup-447469 (may not work)