TUSCAN TOMATO CHICKPEA SOUP (SO EASY!) | VANILLA AND BEAN

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Tuscan Tomato Chickpea Soup (So Easy!) | Vanilla And Bean image

Made with pantry ingredients, this Tomato Chickpea Soup is garlicky with a hint of rosemary and sprinkle of parmesan. Share it chunky or creamy!

Provided by @MakeItYours

Number Of Ingredients 12

2 Tbs Extra Virgin Olive Oil
2 C (230g) Yellow Onion (medium dice - about one large onion)
8 Plump Garlic Cloves (smashed - see note if sharing the soup chunky)
5 1/4 C (930g) Cooked Chickpeas (about 3 cans, drained and rinsed)
1 (411g) Can of Fire Roasted Diced Tomatoes
3/4 tsp Fine Sea Salt
1/4 tsp Ground Black Pepper
1 1/2 - 2 tsp Fresh Rosemary Leaves (or 1/4 tsp dried - see note if sharing the soup chunky)
4 C (910g) Water
1 1/2 Tbs Balsamic Vinegar
1/2 Lemon
Grated Parmesan Cheese (for serving)

Steps:

  • *See notes for a chunky version* In a 4 Quart Dutch oven or soup pot, add the olive oil and heat until shimmering. Turn the heat to medium to medium low and stir in the onions. Saute for about 7-9 minutes or until slightly softened. Stir in the garlic and cook an additional 4-5 minutes, adjusting the heat down as needed so the onions and garlic do not burn.
  • To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally for about 25 minutes.
  • Remove from heat. Use an immersion blender to puree the soup until creamy. Alternatively, transfer 2-3 cups at a time to a blender and blend until creamy. Transfer the puree to a large bowl and repeat as needed until all the soup is pureed. Transfer pureed soup back to the soup pot and heat on medium low until warmed through if needed.
  • Stir in the balsamic vinegar and squeeze in the juice from 1/2 a lemon. Stir and taste to adjust salt. If a thinner soup is desired, add 1/2 C water at a time.
  • Ladle into soup bowls, add a sprinkle of parmesan and garnish with fresh rosemary if desired. Serve with crusty bread.
  • To Freeze: allow the soup to cool completely. Store in lidded containers (I like Mason jars) for up to a month. Thaw in the fridge overnight. Gently rewarm on stovetop.

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