Apr 18, 2019

Tuscan Chickpea Soup with Sun-Dried Tomatoes and Rosemary From Supermarket Vegan, by Donna Klein

This hearty soup is a meal in itself accompanied with lots of crusty Italian bread and a tossed green salad. For a delicious first course, omit the pasta. Alternatively, for a more substantial main dish, double the amount of pasta.



In a medium stockpot, heat the oil over medium heat. Add the onions and carrot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, 1 cup water, chickpeas, tomatoes and reserved marinade, rosemary, bay leaf, salt, red pepper flakes (if using), and black pepper; bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, 10 minutes, stirring occasionally. Remove and discard the bay leaf.

Working in batches, as necessary, transfer the soup mixture to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Return to the pot and add the cooked macaroni and basil (if using); cook over low heat, stirring occasionally, until heated through, about 3 minutes, adding additional water if a thinner consistency is desired. Serve hot.

Nutrition per serving:

Calories: 327 Protein: 18g Total fat: 8g Saturated fat: 1g Cholesterol: 0mg Carbohydrate: 48g Dietary fiber: 4g Sodium: 519mg

Written by Top-Best.com