Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Canned Chickpeas: 2 (15-ounce) cans, drained and rinsed
- Vegetable Broth: 6 cups
- Diced Tomatoes: 1 (14.5-ounce) can, undrained
- Fresh Rosemary: 2 sprigs
- Salt and Black Pepper: To taste
- Crusty Bread: For serving
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the drained and rinsed chickpeas, vegetable broth, diced tomatoes (with their juice), and rosemary sprigs. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Step 4: Remove rosemary sprigs. Using an immersion blender, partially blend the soup to create a creamy texture, leaving some chickpeas whole. Alternatively, you can remove a cup or two of the soup and blend it in a regular blender before returning it to the pot.
- Step 5: Season with salt and pepper to taste. Ladle into bowls and serve with crusty bread for dipping. A drizzle of extra virgin olive oil is also a nice touch.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors actually improve overnight!
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin it out.
- A dollop of pesto or a sprinkle of grated Parmesan cheese elevates this simple soup beautifully.
- For a richer flavor, sauté a tablespoon of tomato paste with the vegetables before adding the broth, letting it caramelize slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American