Rustic Chickpea Soup
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
275 kcal
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Course
Main Course, Soup
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Cuisine
American
Rustic Chickpea Soup
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This rustic chickpea soup recipe is simple, chunky, warming and great for lunch boxes.
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Ingredients
- 2 tablespoons olive oil
- 2 stalks celery chopped
- 2 large carrots peeled and chopped
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 15 ounces (425g) chickpeas rinsed and drained
- 15 ounces (425g) Great Northern Beans rinsed and drained
- 14 ½ ounces (411g) diced tomatoes
- 4 cups (946mL) vegetable stock
- 1 teaspoon Greek seasoning
- 1 pinch red pepper flakes
- 1 bay leaf
- 8 ounces (225g) ditalini pasta
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Instructions
- Pour olive oil in to a large saucepan or Dutch oven and warm on medium heat.
- Then add in the onion, celery, and carrots. Stir occasionally and cook for about 5 minutes, until soft and the onion is translucent.
- Add in the tomato paste and garlic and cook for about 30 seconds, until fragrant.
- Add chickpeas, Great Northern beans, diced tomatoes, Greel seasoning, red pepper flakes, and the bay leaf. Turn the heat to high and bring to a boil.
- Add the pasta and cook according to the package directions.
- Remove the bay leaf, serve, and enjoy!
Notes
- Chop your veggies before you start cooking. This way, you won't have to rush while your ingredients are on the heat. Do sauté your veggies first for the best flavor. If you want to make this easy soup thinner, then add in more broth. If blending this chickpea noodle soup, make sure to let it cool down first for safety. You can blend all or part of it. Use a great can opener to easily and smoothly open canned food. Do double or triple your recipe so you can have some for meal prep or for your freezer. Please check out some of my favorite things to use to make this recipe. Do you have some of these already? Storage - keep leftovers in an airtight container inside the fridge for up to 5 days. There are 4 WW Blue Plan SmartPoints points in one serving of this.
- Chop your veggies before you start cooking. This way, you won't have to rush while your ingredients are on the heat.
- Do sauté your veggies first for the best flavor.
- If you want to make this easy soup thinner, then add in more broth.
- If blending this chickpea noodle soup, make sure to let it cool down first for safety. You can blend all or part of it.
- Use a great can opener to easily and smoothly open canned food.
- Do double or triple your recipe so you can have some for meal prep or for your freezer.
- Please check out some of my favorite things to use to make this recipe. Do you have some of these already?
- Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
- There are 4 WW Blue Plan SmartPoints points in one serving of this.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
47g
(16%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
730mg
(30%)
Potassium
546mg
(16%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2947IU
(59%)
Vitamin C
9mg
(10%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 730mg | 30% |
| Potassium | 546mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2947IU | 59% |
| Vitamin C | 9mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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