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SOUP: "Chickenpea" Tomato Soup

Main Courses

Recipe.VFC.ChickenpeaTomatoSoup_upload.jpg

Ingredients

  • 1 tablespoon Herbes de Provence Olive Oil
  • 1 large onion, diced small pieces
  • 4 celery branches, diced small pieces
  • 2 carrots, diced small pieces
  • 2 cloves garlic, chopped
  • Coarse salt and ground pepper
  • 1 can of chickpeas, drained and rinsed
  • 1 can of diced tomatoes or 4 fresh diced roma tomatoes
  • ¼ cup of fresh basil, thinly sliced
  • 1 ½ cup of chicken or vegetable broth
  • ¼ cup of parmesan cheese
  • 2 bay leaves
  • 1 cup of spinach

Directions

  1. Heat 1 tablespoon Herbes of Provence Olive Oil in a medium pot over medium heat.
  2. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
  3. Add chickpeas and can of  tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve.
  4. Optional – drizzle fresh Herbes of Provence Olive Oil on soup when served.