As a true foodie, I enjoy the holiday season to the fullest. Gimme all the sweets!! But I’m always ready to get back to healthier eating. It’s all about balance. Move more and eat (mostly) whole, healthy foods. It’s easier said than done I know, but this soup will help you stay on track for one meal at least ;). It’s loaded with vegetables and has a ton of flavor (without a lengthy ingredient list!). The chickpeas add some texture and lots of protein. Leftovers are great for lunch and freeze well too. Eating healthy never tasted so good! Enjoy!

Chickpea Tomato Soup

1 tsp olive oil
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 tsp garlic powder
2 (15 oz) cans chickpeas, rinsed and drained
1 (28 oz) can diced tomatoes
3 cups reduced sodium chicken broth
1 tsp dried rosemary
2 tbsp chopped fresh basil
fresh black pepper, to taste
2 cups fresh baby spinach
1/4 cup shredded parmesan cheese, plus extra optional for garnish

1. Heat oil in a large pot over medium heat. Add the carrots, celery, and onion and saute until tender, about 6 to 8 minutes.
2. Add the broth, tomatoes, chickpeas, parmesan cheese, garlic powder, rosemary, basil, and pepper. Cover and cook on low 30 minutes.
3. Add the spinach and simmer until wilted, about 2 minutes. Add salt and pepper to taste. Top with extra parmesan cheese if desired. Yields 6 servings.
*adapted from Skinnytaste

Nutritional Info (per 1-1/2 cups): 215 calories; 3 g fat; 36 g carbohydrates, 6 g fiber, 9 g protein.

Categories: Main Dish, Soups

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