Name: Chickpea Tomato Soup With Rosemary Recipe
Total time: 45 min
Yield: 6
Cuisine: Italian

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This chickpea tomato soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. stove, slow cooker and instant pot directions provided. 

How to make Chickpea Tomato Soup With Rosemary Recipe

Skinny Taste

Crawler

Italian

<p>This chickpea tomato soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. stove, slow cooker and instant pot directions provided. </p>

Olive oil

Chopped onion

Diced carrots

Diced celery

Garlic cloves,  minced

2 cans chickpeas,  rinsed and drained

1 can crushed tomatoes

Reduced sodium chicken broth,  or vegetable broth for vegetarians

Fresh rosemary

Bay leaves

Chopped fresh basil

Fresh black pepper,  to taste

Fresh baby spinach

Shredded parmesan cheese,  plus extra optional for garnish

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.

step 1

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.

step 2

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.

step 3

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.

step 4