Persian Macaroni Soup with Black-Eyed Peas and Spinach
"Experience the ultimate fusion of Middle Eastern heartiness and Mediterranean comfort in this creamy, nutrient-dense macaroni soup."
Instructions
In a large pot, combine the chicken broth, crushed garlic, rosemary, and red chili pepper. Bring to a boil over high heat.
Once boiling, cover the pot, reduce the heat to low, and simmer gently for about 20 minutes to allow the aromatics to fully flavor the broth.
While the broth simmers, mash half of the cooked black-eyed peas in a bowl until mostly smooth; this will give the soup a naturally creamy texture.
After 20 minutes, remove and discard the garlic cloves and rosemary from the pot.
Stir in the mashed black-eyed peas, the remaining whole peas, and the chopped tomatoes.
Add the macaroni and cook over low heat for 10–12 minutes, stirring occasionally, until the pasta is tender but not mushy.
Add the frozen chopped spinach and cook for another 2–3 minutes, just until heated through and bright green.
Taste and adjust seasoning if needed, then ladle the soup into bowls. Finish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, if desired.