Tomato Chickpea SoupYum
This Tomato Chickpea Soup is both delicious and filling.
And good for you!
I was in the mood for soup all week last week, so I decided to make this Tomato Chickpea Soup today, and to sneak in one more soup recipe before the weather turns warm on us and I start posting recipes for summer.
This easy chickpea soup recipe pulls together in no time.
I think I’ve mentioned before that soup is one of my favorite things to make. There’s something very relaxing and comforting to me when I make soup. For the past couple of years – making soup has become extra special to me. Whenever I break out the peeler, my 2 year old Sheltie (Abbey) comes running into the kitchen. The sound of the peeler means she gets a bite of carrot. Abbey loves carrots. It’s her favorite treat. So whenever I peel and chop for soup, Abbey is right by my side keeping me company.
Gracie, on the other hand, would prefer that I never cooked another thing in the kitchen ever again. She doesn’t like a single sound that comes from the kitchen.
I love my girls!!
I hope you enjoy this hearty Tomato Chickpea Soup with Spinach Pesto. It’s chockful of nutrients, and chickpeas are a great source of fiber!
Have a great Monday!
Tomato Chickpea Soup
Yield: 4 servings
Total Time: 1 hour
- 1 yellow onion, chopped
- 3/4 cup carrot, chopped
- 1 cup celery, chopped
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 1 14-ounce can whole plum tomatoes
- 4 cups vegetable or chicken stock
- 1/2 cup distilled water
- 1-1/2 teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh Italian parsley, coarsely chopped
- 2 bay leaves
- 2 15 ounce cans low-sodium chickpeas
- 1 1-inch piece of Parmesan cheese
- 2 cups packed fresh spinach leaves
- 2 tablespoons fresh Italian parsley
- 1/2 cup freshly grated Parmesan cheese
- 3 garlic cloves
- 1/2 cup extra-virgin olive oil (add more if needed)
- Heat the olive oil in a large sauce pan.
- Add the onions and cook over medium high heat for about 4 minutes.
- Add the carrot and celery and continue to cook for another 4 minutes. Stir occassionaly.
- Add the wine and let it bubble for a minute or two. Stir in the tomato paste.
- Add the tomatoes with the juice. Break the tomatoes up using a wooden spoon.
- Add the vegetable (or chicken) stock and water. Add the oregano, thyme, parsley, bay leaves, freshly ground black pepper, and the piece of Parmesan cheese.
- Bring to a boil then reduce heat to medium low and simmer for about 30 minutes.
- Add 1 can of chickpeas to a blender. Add about 1/2 cup to 3/4 cup of the broth to the blender. Blend the chickpeas and the broth until creamy in texture. It will still have small pieces of chickpeas.
- Pour the blended chickpeas into the soup. Add the second can of chickpeas to the soup. Cook for another 10 minutes.
- Serve with Spinach Pesto.
- Combine the spinach leaves, parsley, Parmesan cheese, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
- Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
- Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning