Simple Lemon-Basil Spinach & Chickpea Soup

2 servings

2 cups chicken broth 1 cup water ½ lemon (zest and juice) 1 piece of leftover parmagiano reggiano rind (about 3 inches worth) or 1 tablespoon shredded 2 cups fresh spinach ½ cup chickpeas 4 basil leaves

Start by bringing the stock, water, lemon juice, zest and rind up to a simmer (if using shredded parm, add once broth is simmering). The rind adds a nice saltiness to the soup and gets every, last bit of flavor out of that pricey block of cheese. Add in the spinach, peas and, at the very end, the shredded basil. Serve immediately.