Tomato Chickpea Soup
Tomato Chickpea Soup
4 cups vegetable broth
1 14 oz. can chopped tomatoes, with juice (1/2 reserved)
2 15 oz. cans chick peas, drained and rinsed (1/2 reserved)
1/2 cup chopped onions, sautéed for about 2 minutes
3 garlic cloves, sautéed for about 2 minutes
2 tablespoons lemon juice
1/4 cup fresh basil leaves
1/4 cup parsley leaves (reserved)
1/4 cup extra virgin olive oil (reserved)
salt and black pepper to taste
Place all ingredients, except the reserved ingredients, into blender or food processor and secure lid. Blend on high until smooth. Remove top and add the remaining reserved ingredients. Blend for an additional 20 seconds.Cook soup in saucepan on medium/low heat for 30 minutes. Serve immediately.
4 cups vegetable broth
1 14 oz. can chopped tomatoes, with juice (1/2 reserved)
2 15 oz. cans chick peas, drained and rinsed (1/2 reserved)
1/2 cup chopped onions, sautéed for about 2 minutes
3 garlic cloves, sautéed for about 2 minutes
2 tablespoons lemon juice
1/4 cup fresh basil leaves
1/4 cup parsley leaves (reserved)
1/4 cup extra virgin olive oil (reserved)
salt and black pepper to taste
Place all ingredients, except the reserved ingredients, into blender or food processor and secure lid. Blend on high until smooth. Remove top and add the remaining reserved ingredients. Blend for an additional 20 seconds.Cook soup in saucepan on medium/low heat for 30 minutes. Serve immediately.
Tomato Chickpea Soup
Reviewed by Unknown
on
06:37
Rating:
Reviewed by Unknown
on
06:37
Rating:
