Roman Chickpea Soup

makes 4–6 servings
This is a recipe from memory for one of our favorite soups that once graced the menu at Mullane’s on Race St in Cincinnati. A version of this might occasionally show up at Ruth’s Parkside Cafe in Northside.

2 Tbsp. olive oil
1 onion, chopped
4 medium carrots, chopped (about 2 cups)
1 (15 oz.) can chickpeas
1 (28 oz.) can whole peeled tomatoes
1 cup stock or water
1 cup grated Pecorino Romano cheese
1 cup coarsely chopped fresh spinach
Salt to taste

In a medium saucepan or Dutch oven, warm oil over medium heat until it shimmers; add the onions and sauté until translucent. Add the carrots and chickpeas and sauté until they just begin to brown. Add the stock and tomatoes, let simmer, uncovered, for 30 minutes.

Remove from heat and let cool slightly. Use an immersion blender to coarsely blend all the vegetables. While still warm, stir in cheese and spinach, then season to taste with salt.