Description
A hearty and flavorful Tuscan Chickpea Soup made with fresh vegetables and spices.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach, chopped
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the chickpeas, diced tomatoes, vegetable broth, rosemary, and thyme. Bring to a boil.
- Reduce heat and let simmer for 20-25 minutes.
- Add the spinach and lemon juice, stirring until the spinach is wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg