Chickpea Tomato Soup

Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Directions

1

Heat oil in a big pot on medium, once hot, add in the onions, carrots, celery and garlic. Saute for 6-8 mins.

2

Add the diced tomatoes, vegetable broth, bay leaves, dried basil, dried rosemary, salt, and pepper. On medium, cover pot and boil for 15 mins.

3

Once soup has been boil for 15 minutes, take an immersion blender and blend soup until smooth.

4

Add the chickpeas, cover pot, and boil for another 10 minutes. Once 10 minutes are up, add the spinach and cover pot for the last 5 minutes or until spinach is completely wilted. Enjoy warm with a slice of bread!

Category,

Ingredients

 1 tsp avocado oil
 ½ cup onion (diced)
 ½ cup celery (diced)
 ½ cup carrots (diced)
 3 garlic cloves (minced)
 2 cans diced tomatoes (15.5 oz)
 3 cups vegetable broth
 2 bay leaves
 1 tbsp dried basil
 ½ tbsp dried rosemary (if you have fresh - 1 twig)
 1 tsp salt
 1 tsp black pepper
 2 cans garbanzo beans (15 oz)
 2 cups baby spinach
Nutrition Facts

Serving Size 1/6 serving

Servings 6


Amount Per Serving
Calories 188
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 1037mg44%
Potassium 390mg12%
Total Carbohydrate 31g11%
Dietary Fiber 11g44%
Sugars 5g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 tsp avocado oil
 ½ cup onion (diced)
 ½ cup celery (diced)
 ½ cup carrots (diced)
 3 garlic cloves (minced)
 2 cans diced tomatoes (15.5 oz)
 3 cups vegetable broth
 2 bay leaves
 1 tbsp dried basil
 ½ tbsp dried rosemary (if you have fresh - 1 twig)
 1 tsp salt
 1 tsp black pepper
 2 cans garbanzo beans (15 oz)
 2 cups baby spinach

Directions

1

Heat oil in a big pot on medium, once hot, add in the onions, carrots, celery and garlic. Saute for 6-8 mins.

2

Add the diced tomatoes, vegetable broth, bay leaves, dried basil, dried rosemary, salt, and pepper. On medium, cover pot and boil for 15 mins.

3

Once soup has been boil for 15 minutes, take an immersion blender and blend soup until smooth.

4

Add the chickpeas, cover pot, and boil for another 10 minutes. Once 10 minutes are up, add the spinach and cover pot for the last 5 minutes or until spinach is completely wilted. Enjoy warm with a slice of bread!

Chickpea Tomato Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.