Italian Chickpea Soup
|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|
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.