CHICKPEA SOUP II
This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc.
Provided by Linda
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 26.8 g, Fat 8 g, Fiber 6 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 763.3 mg, Sugar 6.5 g
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