Chickpea Vegetable Soup

• Gluten free

• Produce

  • 2 cans (15 ounces each chickpeas
  • 1 Bay leaf
  • 3 Carrots
  • 4 Celery stalks
  • 4 Garlic cloves
  • 1 Parsley, fresh
  • 1 can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 3 cups Vegetable broth or chicken broth, low-sodium fat-free

• Baking & Spices

  • 1 Salt and fresh ground pepper
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter
  • 1 Parmesan cheese

• Liquids

  • 1 cup Water

Found on diethood.com

Description

Ingredients

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 3 carrots, sliced into thin rounds
• 4 celery stalks, thinly sliced
• 4 garlic cloves, minced
• 1 bay leaf
• salt and fresh ground pepper, to taste
• 2 cans (15 ounces each) chickpeas, drained and rinsed well
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 teaspoon ground turmeric
• 3 cups low-sodium fat-free vegetable broth OR chicken broth
• 1 cup water
• shredded Parmesan cheese, for serving (optional)
• chopped fresh parsley, for serving (optional)

Directions

• Heat butter and oil in a soup pot over medium heat.
• Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8 minutes, or until vegetables are tender.
• Stir in chickpeas and tomatoes; season with turmeric.
• Add chicken broth and water; mix until well combined, turn up heat to high and bring mixture to a boil.
• Lower heat to a simmer and continue to cook for 10 more minutes.
• Remove from heat.
• Taste for seasonings and adjust accordingly.
• Garnish with parmesan cheese and parsley.
• Serve.

Nutrition