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Italian Chickpea Soup

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Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Olive oil/Vegetable oil 1 Teaspoon
  Garlic clove 1 Large, minced
  Canned italian tomatoes 1 Cup (16 tbs), reserve liquid, seeded and diced
  Canned ready-to-serve low-sodium chicken broth 1 Cup (16 tbs)
  Canned chickpeas 8 Ounce, rinsed and drained
  Grated parmesan cheese 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Chopped fresh basil/1/2 teaspoon basil leaves 1 Tablespoon
  Pepper 1 Dash
Directions

1. In 3-quart microwavable casserole combine onion, celery, carrot, oil, and garlic and stir to coat. Microwave on High (100%) for 3 minutes, stirring once halfway through cooking, until onion is softened.
2. Add 1 cup water, the tomatoes with reserved liquid, broth, and chick-peas to onion mixture and stir to combine; cover and microwave on High for 15 minutes, until carrot is tender.
3. Stir in remaining ingredients.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Chickpea

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