We are searching data for your request:
This vegan chickpea soup with tomatoes and spinach gets a boost of flavour from fresh herbs and fennel seeds.
1 person made this
Can't find what you're looking for? Request a recipe and we'll post it for you!
Never miss a recipe. Join our spam-free mailing list.
An authentic Italian recipe from our kitchen to yours. Buon Appetito!
- 1 pound dried chickpeas, presoaked per the manufacturer's instructions
- 3 cups chopped greens (kale, spinach, swiss chard, dandelion greens, cabbage, etc.)
- 1/2 cup extra virgin olive oil
- 1/4 grated Parmigiano Reggiano cheese
1. Cook the presoaked chickpeas according to the manufacturer's instructions. Once they are cooked, drain them well and set aside.
2. Clean and dice the shallot, onion, celery and zucchini. Chop the garlic.
3. In a large pan over medium heat, add the olive oil, shallot, onion, garlic, celery and carrots as well as a pinch of salt. Sauté the mixture for 5 - 7 minutes until the shallots, onion and celery begin to turn translucent. Add 1/2 cup fresh water to the pan, cover and simmer for another 5 minutes to further soften the mixture.
4. Add the diced zucchini to the pan and mix well. Cover and cook for 10 minutes, stirring often, to soften the zucchini.
5. Peel, clean and dice the potato.
6. Add the tomato puree to the pan along with 2/3 cup fresh water. Stir all ingredients thoroughly, bring the mixture to a simmer, cover and cook for 8 - 10 minutes.
7. Add the diced potato and the chopped greens to the pan and mix well. Cover the pan and simmer 15 - 20 minutes. If the liquid evaporates from the pan too quickly, add fresh water to the mixture as needed.
8. Once the greens have cooked well, add the drained chickpeas to the pan as well as the parmigiano. Stir all ingredients well and add salt to your taste. Cover and simmer the minestrone for 15 - 20 minutes.
9. Remove the pan from the heat, plate the minestrone and serve with more parmigiano.
This healthy chickpea soup is light, yet filling and bursting with robust Italian flavors! It features plump chickpeas, tender pasta, fresh vegetables and aromatic spices in a savory, rich, tomato broth! Generously topped with deliciously crispy chickpeas, sharp parmesan cheese and plenty of herbaceous, bright herbs, this rustic soup is chock-full of chunky texture and cozy flavors!
But, this soup isn&rsquot just downright delicious, it&rsquos also incredibly simple to prepare and made with easy to find, budget-friendly ingredients! Plus, it is made entirely in one pot and only requires 15 minutes of hands on preparation! It&rsquos the perfect vegetable noodle soup when your craving something comforting or feeling under the weather, but want to keep things easy and healthy!
Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
My blender gets a lot of exercise in my house.
Between making baby food, smoothies and now fall soups, like this Indian Spiced Vegetable Chickpea Soup, it definitely is one of my most used appliances. I have had many blenders over the years and most do an ok job but nothing to write home about.
For example one of my biggest frustrations with making smoothies has always been that the blenders I have had do not crush the ice or the frozen bananas and it takes me a lot of starting, stopping and stirring over the course of a few minutes to get everything to blend together.
I have always heard great things about Blendtec blenders and was excited when I got the opportunity to try one out myself. Blendtec was kind enough to send me their blender to try out over the summer. Over the course of four months I used it to make all kinds of delicious recipes like homemade salsa, smoothies, soups, baby food and love how it gets the job done quickly and with little effort.
One thing I like about it is that it has different settings depending on what you are making. For example, there is a soup button that you push and it does the work of changing speeds in order to get the soup to the right consistency. My blendtec has been a life saver when making baby food which I make a lot of right now. All I have to do is throw in a few ingredients like cooked apples and pears and puree them together to create a quick and easy baby food.
Indian Spiced Vegetable Chickpea Soup is a hearty soup with the warm, rich flavor of turmeric and garam masala and will warm you up during the cold months. The chickpeas add protein to the soup and the vegetables and tomatoes add flavor and nutrients. I garnished the soup with fresh cilantro but you could also use fresh parsley or green onions. I also think some crumbled feta cheese would be perfect as a topper.
(Note: this is simply a quick explanation, the full recipe is at the bottom of the page)
1. Sort through the chickpeas to remove any stones or debris. Rinse chickpeas then place in a large bowl and cover with cold water. Cover the bowl and refrigerate, allow the chickpeas to soak for 8 to 12 hours.
2. After the chickpeas have soaked, drain and set aside. Heat the olive oil in a dutch oven over medium heat.
3. Add the onion, carrot, and celery to the pot and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
4. Add the garlic, red pepper flakes, fennel, parsley, oregano, 1 tsp salt, and 1/4 tsp pepper. Cook while stirring until fragrant, about 10 seconds. Add the vegetable broth, water, chickpeas, orange zest, and bay leaves to the pot and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer covered, stirring occasionally, for 1 hour. Uncover the pot and simmer uncovered, stirring occasionally, until chickpeas are tender, about 30 more minutes.
5. Remove the bay leaves from the soup and season the soup with salt & pepper to taste. Ladle soup into bowls and sprinkle freshly grated Parmesan on top.
A warm and cozy, easy to make Chickpea Vegetable Soup that screams all things comfort food. This simple gluten free and dairy free recipe made with veggies like tomatoes, potatoes, beans and spices makes for a hearty lunch or dinner any time of the year.
This soup freezes amazingly well so I would suggest any leftovers after about 2 days or so go right into the freezer and saved for another chilly night.
Easy vegan chickpea soup is easy filling delicious and loaded with good for your veggies. When you add chickpea pasta or garden veggie pasta, spinach you have a soup that is more like a healthy meal. This version has an Italian flair with roasted tomatoes, lots of garlic, and Italian seasoning. Add your favorite pasta for a delicious Chickpea noodle soup.
Keywords: Easy Vegan Chickpea Soup with Spinach and Pasta