Pesto Chickpea Soup

If you constantly find yourself searching for the next no-fuss pantry meal to make after a busy day at work, this pesto chickpea soup is for you. It requires just a handful of ingredients and minimal effort; slicing two shallots is the most difficult thing this 20-minute recipe will require. The modest but mighty recipe relies on store-bought or homemade pesto as its main flavor source. The steps are as simple as can be: The shallots cook in the pesto’s fragrant oil until softened. Next, canned chickpeas are added to the pot and crushed, then simmer in vegetable broth until thickened. Finally, a second dose of pesto gets swirled in the stew alongside fresh spinach, preserving their radiance for a bright boost of flavor.