Chickpea and Tomato Soup

This Chickpea and Tomato Soup is healthy, delicious, carb-free and easy to make in less than 30 minutes! All you have to do is chop and simmer the soup until it’s done!  A family favorite, we add this to the rotation in the fall and winter months almost on a weekly basis!

The girls love this because it is simple, yet flavorful and they have so much fun making it with me (and eating half the ingredients).

Though traditionally mild in flavor, I’ve added fresh and dried herbs as well as a small parmesan rind to bump up the flavor.  You will be amazed at the difference the cheese rind makes.  If you don’t have any, don’t worry … the soup is still delicious!

To store cheese rinds, simply keep the rinds in a sealable plastic bag and place in the freezer indefinitely.  Pull it out whenever you are ready to use it.  Such a simple and delicious trick!

I did omit the pasta that is usually part of a traditional Italian Chickpea and Tomato Soup because I do serve this with bread on the side.  However, feel free to add in the pasta if your heart and belly desire.  Simply add in 1 cup of any small pasta you have at home (mini macaroni, ditalini, mini shells are some examples you can use).

From my kitchen to yours, I hope this soup brings as much comfort and warmth to you as it does to my family!

Chickpea and Tomato Soup

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September 2, 2020

by Sapna

Cuisine Italian

Category Soups

Persons

4

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Ingredients

• 2 carrots, peeled and chopped
• 3 ribs celery, chopped
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 stalks scallions, sliced and green and white parts divided
• 1 2" rind of parmesan cheese
• 2 14 oz cans of chickpeas, drained and rinsed
• 2 14 oz cans of diced or crushed tomatoes
• 2 Tbsp Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 4 c water
• 1/2 c grated parmesan for garnish

Instructions

1. In a large stockpot, heat oil on medium flame.
2. Add in carrots, celery, onions, garlic and scallion whites. Stir and cook for 1 minute.
3. Add in Italian seasoning, oregano, thyme, salt and pepper. Mix and continue to cook the veggies for 3 minutes or until veggies are slightly tender.
4. Add in the tomatoes with liquid, chickpeas, and water. Mix well.
5. Bring to a boil then reduce heat. Add in the parmesan rind and simmer for 15-20 minutes.
6. Turn off heat and remove rind.
7. Divide equally into soup bowls and garnish with green scallions and grated parmesan cheese.
8. Serve hot.

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Tags

Cheese,

Cheese Rind,

chickpeas,

comfort,

Healthy,

Italian,

Protein,

soup,

tomato

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