Ingredients
Soup Base
- 2 cans chickpeas, drained
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp oregano
- 1 tsp basil
- Salt & pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat Oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add diced onion, chopped carrots, and celery to the pot. Cook them until they become soft and fragrant, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
- Combine Ingredients: Add the diced tomatoes, drained chickpeas, vegetable broth, oregano, and basil to the pot. Stir everything together to combine the flavors.
- Simmer Soup: Let the soup simmer gently for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Season and Garnish: Season the soup with salt and pepper according to taste. Serve hot, garnished with freshly chopped parsley.
Notes
- Mash some of the chickpeas with the back of a spoon or a potato masher to thicken the soup and create a creamier texture.
- This soup pairs wonderfully with crusty bread for a more filling meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
