Today I’m headed to Fort Meyers, Florida where is it 84 degrees and sunny. This time tomorrow I will be laying on the beach. Unfortunately that trip doesn’t start until 7:30 PM tonight. Until then, I will choose to keep myself warm and bikini ready with fresh homemade italian chickpea soup.
If you follow my blog you know I am a soup obsessed. I actually eat soup in the dead of summer when it is 100 degrees outside with no shame in my game. I love soup! But I have been making too many cream of veggie soups lately. So todays tasty soup is a bit different from most that you have seen from me.
This italian chickpea soup has a hearty texture that comes from a half blended half not technique. The flavors are simple with sautéed onions, garlic and carrots with a bit of rosemary. Simple ingredients that you probably have handy already in your kitchen. Another bonus of this recipe… the cook time is half of what most homemade soups are.
Italian Chickpea Soup- Vegan
2 Cans Chickpeas (rinsed and drained)
2 Small Carrots Chopped
1 Small Onion Chopped
5 Cloves of Garlic Minced
1 Tablespoon Olive Oil
1/2 Cup Whole Wheat Pasta (I used Farro Pizzichi)
1 14 Ounce Can Diced Tomatoes
2 Cups Vegetable Broth
2 Cups Water
1 Tablespoon Rosemary
Salt and Pepper to Taste
1) Saute the onions, carrots and garlic in the olive oil on medium in a 8 cup pot. Cook until onions are transparent. Make sure not to burn the garlic!
2) Add in the rest of the ingredients and stir to incorporate. Bring the pot to a boil then turn the heat down to simmer for about 20 minutes or until pasta is sufficiently softened. Less time if you like al dente pasta.
3) Transfer half the soup, trying to avoid the pasta, to your blender or food processor. I know, it was sort of difficult but the pasta adds texture you don’t want to blend it! Process the soup until smooth, about 30 seconds.
4) Transfer the blended soup back with the textured soup and stir until everything is mixed. Vola!
Today I enjoyed this soup for lunch with a multi-grain gluten free english muffin.
What did you have for lunch this Friday?