Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
User Reviews
5
Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
Description
This Chickpea Tomato Soup with Rosemary combines sautéed onion, carrot, celery, and garlic to build a flavorful base. Canned crushed tomatoes and rinsed chickpeas provide a rich body, while fresh rosemary, bay leaves, and basil add herbal depth. Parmesan cheese integrates into the broth, enriching the flavor and giving umami notes.
The soup can be prepared in an Instant Pot, slow cooker, or on the stove top, adapting to various cooking preferences. After the initial cooking, fresh baby spinach is stirred in briefly until wilted, adding a fresh, tender texture that contrasts with the chickpeas and vegetables.
Served hot, the soup is hearty yet herbaceous, with layers of savory ingredients. It is suitable as a comforting meal on its own or paired with bread. Removing the rosemary sprig and bay leaves before serving ensures a pleasant texture.
Ingredients
- 1 tsp olive oil
- 1/2 cup onion chopped
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 2 garlic minced, cloves
- 2 chickpeas 15 oz cans, rinsed and drained
- 1 crushed tomatoes 28-ounce canned
- 3 cups chicken broth or vegetable broth for vegetarians, reduced sodium
- 1 rosemary fresh sprig
- 2 bay leaf
- 2 tbsp basil chopped, fresh
- black pepper to taste, fresh
- 2 cups spinach fresh baby
- 1/4 cup Parmesan Cheese plus extra optional for garnish, shredded
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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