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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I found this recipe in a newspaper sometime ago. I made it last week just as printed. My wife and I enjoyed it, but my grown kids weren't crazy about it, but they're also not crazy about chickpeas! Ingredients:
2 tablespoons olive oil |
2 medium onions, chopped |
2 garlic cloves, minced |
2 medium carrots, peeled and diced |
2 medium celery ribs, with leaves diced |
2 medium potatoes, peeled and diced |
1 (16 ounce) can diced tomatoes, do not drain |
1 cup tomato sauce |
1/4 cup dry red wine (i used a merlot) |
2 bay leaves |
2 teaspoons italian herb seasoning |
1 cup canned chick-peas, drained and rinsed |
1 cup frozen peas, thawed |
2 tablespoons minced fresh parsley |
black pepper |
Directions:
1. In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.
2. Add the carrots, celery, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
3. Add the chickpeas, peas and parsley. Add water if soup has become too thick. (Note: I did not have to add water.) Season with pepper. Simmer another 20 to 30 minutes or until vegetables are completely tender.
4. Discard bay leaves. Serve.
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