Herbed Tomato and Chickpea Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A flavourful vegetarian soup. Filling and nourishing and very tasty. Ingredients:
3/4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed) |
1/2 teaspoon salt |
1/4 cup butter, melted or 1/4 cup olive oil |
2 cloves garlic, minced |
1 cup finely chopped onion (about 2 medium) |
1/2 cup finely chopped carrot (about 1 medium) |
1/4 teaspoon pepper |
3/4-1 teaspoon crumbled dried basil |
1 small whole bay leaf |
1 (28 ounce) can plum tomatoes |
3 cups chicken broth or 3 cups water |
crumbled dried basil |
Directions:
1. Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.
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