Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)

Name: Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tsp olive oil; 1/2 cup chopped onion; 1/2 cup diced carrots; 1/2 cup diced celery; 2 garlic cloves; 2 15 oz cans chickpeas, rinsed and drained; 1 28 oz can crushed tomatoes; 3 cups reduced sodium chicken broth; 1 fresh rosemary sprig; 2 bay leaves; 2 tbsp chopped fresh basil; fresh black pepper; 2 cups fresh baby spinach; 1/4 cup shredded Parmesan cheese

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5.0

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Calories
215 kcal
Course
Soup, Lunch
Cuisine
Italian

Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)

Iris Warren

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This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite.

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Ingredients

Servings

1 tsp olive oil
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can crushed tomatoes
3 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
fresh black pepper (to taste)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese (plus extra optional for garnish)

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Instructions

Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
Follow same recipe as above except cook 15 minutes high pressure, natural release.
When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

Nutrition Information

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Serving 11/2 cups Calories 215kcal (11%) Carbohydrates 36g (12%) Protein 9g (18%) Fat 3g (5%) Saturated Fat 0.5g (3%) Cholesterol 2.5mg (1%) Sodium 387mg (16%) Fiber 6g (24%) Sugar 6g (12%)