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Tomato Chickpea Soup

Tomato Chickpea Soup

Tomato Chickpea Soup
Total Time: 25 minutes
Course: Soup
Keyword: Dinner, Healthy, Soup
Servings: 4
Calories: 209kcal

Ingredients

  • 4 cups Vegetable Broth divided
  • 1/2 Yellow Onion finely chopped
  • 1 Carrot small, peeled, finely chopped 2 Garlic (large cloves, minced)
  • 1 cup Chickpeas cooked, rinsed
  • 3/4 cup Diced Tomatoes
  • 1 tsp Italian Seasoning
  • 1 tsp Sea Salt
  • 1 cup Brown Rice Fusilli
  • 1 cup Baby Spinach chopped

Instructions

  • Add a few splashes of the vegetable broth to a large pot. Bring to a gentle boil over medium heat then add the onion, carrot, and garlic. Cook for 3 to 5 minutes or until the onions have softened and the broth has mostly evaporated. Stir in the chickpeas, tomatoes, Italian seasoning, and salt. Continue to cook for 2 to 3 minutes more.
  • Transfer about half of the chickpea and vegetable mixture to a blender along with 1/3 of the remaining vegetable broth. Blend the chickpea and vegetable mixture with the broth until mostly smooth. Transfer it back to the pot, along with the remaining broth, and stir to combine.
  • Bring the soup to a gentle boil and stir in the pasta. Cook the pasta for about 7 minutes or until al dente.
  • Remove the soup from the heat and stir in the spinach until wilted. Season the soup with additional salt if needed. Divide between bowls and enjoy!

Notes

Refrigerate in an airtight container for up to three days. Freezing leftovers is not recommended.
Serving Size
One serving is approximately 1 1/4 cups.
More Fat
Sauté the vegetables in extra virgin olive oil instead of the broth.
Additional Toppings
Fresh herbs, red pepper flakes, fresh ground pepper, nutritional yeast, extra virgin olive oil.
No Fusilli
Use another short-cut pasta.
No Canned Diced Tomatoes
Use fresh instead.
Ingredients
4 cups Vegetable Broth (divided)
1/2 Yellow Onion (finely chopped)
1 Carrot (small, peeled, finely chopped) 2 Garlic (large cloves, minced)
1 cup Chickpeas (cooked, rinsed)
3/4 cup Diced Tomatoes
1 tsp Italian Seasoning
1 tsp Sea Salt
1 cup Brown Rice Fusilli
1 cup Baby Spinach (chopped)

Nutrition

Serving: 1g | Sodium: 1272mg | Calcium: 55mg | Vitamin C: 9mg | Vitamin A: 3976IU | Calories: 209kcal | Fat: 2g | Protein: 7g | Carbohydrates: 40g | Iron: 3mg
Tomato Chickpea Soup

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Recipe Rating




  1. Admin IndiePalates

    5 stars
    chickpeas

    Reply
  2. Admin IndiePalates

    5 stars
    Good Recipe

    Reply