Chickpea and Tomato Soup recipe

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Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Nutrition Info

138.2 calories
carbohydrate: 19.8 g
cholesterol: 0.2 mg
fat: 4.3 g
fiber: 4 g
protein: 4.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 657 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

Recipe Yield

4 servings

Recipe Note

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

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