Active Time:50 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:50 minsTotal Time:50 minsServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupsliced carrots1cupchopped leek¾cupchopped celery2tablespoonsunsalted tomato paste1tablespoonminced garlic1tablespoonsalt-free Italian seasoning (such as Mrs. Dash Italian Medley Seasoning Blend)1(15 ounce) canno-salt-added chickpeas, rinsed1(14-ounce) can no-salt-added fire-roasted diced tomatoes, undrained1Parmesan cheese rind (optional)3cupslower-sodium vegetable broth½teaspoonground pepper½teaspooncrushed red pepper¼teaspoonsalt2tablespoonschopped fresh basil¼cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupsliced carrots
1cupchopped leek
¾cupchopped celery
2tablespoonsunsalted tomato paste
1tablespoonminced garlic
1tablespoonsalt-free Italian seasoning (such as Mrs. Dash Italian Medley Seasoning Blend)
1(15 ounce) canno-salt-added chickpeas, rinsed
1(14-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
1Parmesan cheese rind (optional)
3cupslower-sodium vegetable broth
½teaspoonground pepper
½teaspooncrushed red pepper
¼teaspoonsalt
2tablespoonschopped fresh basil
¼cupgrated Parmesan cheese
DirectionsHeat oil in a large Dutch oven or other large pot over medium heat. Add carrots, leek and celery; cover and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add tomato paste, garlic and Italian seasoning; cook, stirring constantly, until the mixture is fragrant and the vegetables are coated in the tomato paste, about 1 minute. Stir in chickpeas, tomatoes and their juices, Parmesan rind (if using), broth, pepper, crushed red pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until the vegetables are tender, about 20 minutes.Remove from heat. Remove and discard the Parmesan rind, if using. Stir in basil. Ladle the soup evenly into 4 bowls; top with Parmesan.Photography / Caitlin Bensel, Styling: Ruth BlackburnTo make ahead:Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.Originally appeared: EatingWell.com, December 2021
Directions
Heat oil in a large Dutch oven or other large pot over medium heat. Add carrots, leek and celery; cover and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add tomato paste, garlic and Italian seasoning; cook, stirring constantly, until the mixture is fragrant and the vegetables are coated in the tomato paste, about 1 minute. Stir in chickpeas, tomatoes and their juices, Parmesan rind (if using), broth, pepper, crushed red pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until the vegetables are tender, about 20 minutes.Remove from heat. Remove and discard the Parmesan rind, if using. Stir in basil. Ladle the soup evenly into 4 bowls; top with Parmesan.Photography / Caitlin Bensel, Styling: Ruth BlackburnTo make ahead:Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Heat oil in a large Dutch oven or other large pot over medium heat. Add carrots, leek and celery; cover and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add tomato paste, garlic and Italian seasoning; cook, stirring constantly, until the mixture is fragrant and the vegetables are coated in the tomato paste, about 1 minute. Stir in chickpeas, tomatoes and their juices, Parmesan rind (if using), broth, pepper, crushed red pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until the vegetables are tender, about 20 minutes.
Remove from heat. Remove and discard the Parmesan rind, if using. Stir in basil. Ladle the soup evenly into 4 bowls; top with Parmesan.
Photography / Caitlin Bensel, Styling: Ruth Blackburn
To make ahead:
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Originally appeared: EatingWell.com, December 2021
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Nutrition Facts(per serving)263Calories10gFat32gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
