Tuesday, September 2, 2008

Tuscan Chickpea Soup

Last night I was in the mood for something, light, healthy and tasty. I decided to make a Tuscan Chickpea soup since it is easy to make and I had all the ingredients in the house. It takes less than 30 minutes to make this healthy vegetarian soup and it tastes delicious!

1 15 Oz can chickpeas
1 bay leaf
4 cups water
2 cloves garlic
1 small onion
1 tsp garlic powder
1 tsp dried basil
1 tsp dried Oregano
1 tbsp olive oil
Salt & Pepper to taste

Serves: 2-4

Saute chopped onions , garlic and bay leaf in olive oil until the onions turn a light brown. Saute the onions first before the garlic, since the onions take longer to cook. Add the 4 cups of water and bring to a boil. While the water is boiling, puree 1/4 of the can of chickpeas, ( with a few drops of water ) in a blender until the chickpeas are smooth. Add the pureed chickpeas, the remaining chickpeas, oregano, basil, garlic powder, salt and pepper to the boiling water. Once soup is boiling reduce heat and let it sit for five minutes. Add salt & pepper and sprinkle cheese on top.


Anonymous said...

You say to sprinkle cheese on top but not what type of cheese. Any favorites?

Vegetable Lover said...

Thanks for your message. I use low moisture part skim mozzerlla cheese. Its a shredded cheese found at the grocery store. I like it because it has less fat than regular cheese. But you can also use parmesan cheese. Have you tried the recipe?