Chickpea Tomato Soup with Rosemary

This easy, hearty, one-pot meal, loaded with chickpeas and vegetables in every bite is so flavorful with and perfect for a cold winter night. Nutrition Information Yield: 6 servings, Serving Size: 1 1/2 cups •Amount Per Serving: , •Smart Points: 4, •Points +: 5, •Calories: 215, •Total Fat: 3g, •Saturated Fat: 0.5g, •Cholesterol: 2.5mg, •Sodium: 387mg, •Carbohydrates: 36g, •Fiber: 6g, •Sugar: 6g, •Protein: 9g,

Chickpea Tomato Soup with Rosemary
Chickpea Tomato Soup with Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tsp olive oil

  • 1/2

    cup chopped onion

  • 1/2

    cup diced carrots

  • 1/2

    cup diced celery

  • 2

    garlic cloves, minced

  • 2

    (15 oz) cans chickpeas, rinsed and drained

  • 1

    (28 oz) can crushed tomatoes

  • 3

    cups reduced sodium chicken broth (or vegetable broth for vegetarians)

  • 1

    fresh rosemary sprig

  • 2

    bay leaves

  • 2

    tbsp chopped fresh basil

  • fresh black pepper, to taste

  • 2

    cups fresh baby spinach

  • 1/4

    cup shredded parmesan cheese, plus extra optional for garnish

Directions

Crock Pot Version 1.Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours. 2.When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired. Stove Top Version 1.Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes. 2.Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired. Instant Pot Version 1.Follow same recipe as above except cook 15 minutes high pressure, natural release.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: