Chickpea Tomato Soup

Chickpea Tomato Soup



Prep Time: 15 Min

Cook Time: 40 - 45 Min

 

1. Heat up the EVOO in a medium sized pot over medium heat. Add the potatoes and a good pinch of salt / pepper. Cook 5 minutes.

 

1. Stir in the celery, onion, thyme, and red pepper flakes. Season with a good pinch of sea salt. Continue cooking 5 – 6 minutes stirring occasionally.

 

1. Add in the vegetable stock and accent tomatoes. Swish the can with the water and add that also. Bring to a boil on medium. Once boiled, remove the thyme and add the chickpeas, spinach, garlic powder, fresh basil, and ¼ Tsp. sea salt

 

1. Reduce heat to medium low, cover, and simmer 25 – 30 minutes.

 

1. Stir in the fresh parsley, adjust salt / pepper if desired and ENJOY!
   

                    Grocery List

• ¼ C EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, sliced
• 3 Russet Potatoes, diced
• 2 C Fresh Spinach
• 540ml can Chickpeas, drained and rinsed
• 540ml can Italian Accent Tomatoes
• 6 / 7 sprigs Fresh Thyme
• 2 Tbsp. Fresh Basil. Chopped
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Garlic Powder
• 2 C Fresh Vegetable Stock (or low sodium boxed stock)
• ¼ C Cold Water
• Sea Salt / Pepper
• 2 Tbsp. Fresh Parsley, chopped