Best Tuscan Chick Pea Tomato Soup Recipes

TUSCAN CHICK PEA TOMATO SOUP

Tuscan Chick Pea Tomato Soup image

From Vitamix but directions are adapted for use without one. If your not using a Vitamix then chop your basil & parsley a bit before adding. YUMMY!!

Provided by Mindelicious

Categories One Dish Meal

Time 22m

Yield 7 cups, 7 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
3 garlic cloves
4 cups vegetable broth or 4 cups water
2 tablespoons lemon juice
1 (14 ounce) can chopped tomatoes, with juice (1/2 reserved)
2 (15 ounce) cans chickpeas, drained and rinsed (1/2 reserved)
1/4 cup fresh basil leaves (reserved) or 2 teaspoons dried basil (reserved)
1/4 cup fresh parsley (reserved)
1/8 cup extra virgin olive oil (reserved)
salt & freshly ground black pepper

Steps:

Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
Blend with hand blender or regular blender and place back onto stove top.
Stir in the reserved ingredients and cook until thoroughly heated. Enjoy!
**Vitamix directions: Place all ingredients, except the reserved ingredients, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
Reduce speed to Variable 4 and remove the lid plug. Add the remaining reserved ingredients through the lid plug opening. Blend for an additional 10 seconds.

TUSCAN CHICKPEA SOUP

Tuscan Chickpea Soup image

I have tweaked this cooking light inspired vegetarian dish, just a little to boost flavor, added a few calories, but boy it really is worth it. I have adapted this recipe for the crockpot, but all you really need to do for stove top is cook the chickpeas completely before starting and simmer the soup for 30 minutes.

Provided by Kanzeda

Categories Beans

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups dried garbanzo beans or 3 (15 ounce) cans chickpeas
2 tablespoons olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or 2 cups additional vegetable stock
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon pepper (freshly ground is always better)
1 (15 ounce) can diced tomatoes (undrained)
3 tablespoons balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 tbs)

Steps:

Soak dried garbanzo beans in water to cover overnight.
Rinse and inspect the beans and set aside.
In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
Simmer in the crockpot for 2 to 4 hours.
(I will start this on low in the morning, and turn up the heat when I come home for lunch).
To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
(this is the perfect time to throw together a salad).
Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).

Nutrition Facts : Calories 421.5, Fat 11.8, SaturatedFat 2.4, Cholesterol 6.3, Sodium 139.9, Carbohydrate 61.4, Fiber 16.4, Sugar 14.3, Protein 20.4

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