Chickpea Vegetable Soup Recipe
Chickpea Vegetable Soup is a filling yet light summer meal. A great way to get your veggies and protein.
Ingredients
- 1 tablespoon Grapeseed Oil
- 1 cup Diced Carrots
- 1/2 Onion Diced
- 1 stalk Celery Diced
- 1 tablespoon Minced Garlic
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 32 ounces Chicken Broth
- 16 ounces Water
- 2 cups Corkscrew Pasta
- 4 Plum Tomato Diced
- 1 Yellow Squash Julienned
- 1 15 ounce can Chickpeas Rinsed and drained
- 1 cup Spinach Minced
- 1/4 cup Grated Parmesan Cheese Plus additional for garnishing
- 6 Fresh Basil Leaves For garnish
Instructions
- In a large stock pot, heat the grapeseed oil on high heat.
- Reduce to medium and then add in the carrots, onion, celery, and minced garlic. Mix well and season with Italian seasoning, salt, and pepper.
- Add in 1 cup of chicken broth and cook covered for 10 minutes, stirring occasionally.
- Add in the remaining chicken broth and water and bring to a boil.
- Then add in the corkscrew pasta, diced plum tomatoes, julienned squash and zucchini, and garbanzo beans. Mix well and cook for 5 minutes on medium heat.
- Mix well and add in the chopped spinach. Cook for an additional 5 minutes.
- Once the soup is done cooking and pasta is al dente add in the 1/4 cup of grated Parmesan cheese.
- Ladle soup into bowls. Top with additional Parmesan cheese and fresh basil. Enjoy.