Recipe: Delicious Rustic Vegetable Chickpea Soup

Rustic Vegetable Chickpea Soup. Look no further than this rustic vegetable soup with chard and chickpeas. Sprinkled with parsley and parmesan, and served with a slice or two of dense multigrain bread, this is a meal-in-a-bowl that cultivates happiness and full bellies. To say this soup is adaptable is a huge understatement.

Nights when jumping into bed needs serious numbers of hot water bottles and Freddy sent up first to warm the sheets…. Also it is cheap, quick and easy. Rustic Vegetable Chickpea Soup A great healthy filling soup. You can cook Rustic Vegetable Chickpea Soup using 12 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Rustic Vegetable Chickpea Soup

1. Prepare 2 tbsp of olive oil.
2. Prepare 1 medium of onion.
3. Prepare 2 of carrots.
4. It's 3 clove of garlic.
5. You need 1 small of chickpeas.
6. Prepare 1/2 head of cabbage.
7. It's 1 can of Rotel diced tomatoes with chilies.
8. Prepare 2 tbsp of tomato paste.
9. You need 32 oz of vegetable stock.
10. It's 2 cup of small pasta.
11. Prepare 1 pinch of salt.
12. You need 1 pinch of cracked pepper.

With the weather getting colder and colder, I am starting to make my favourite Rustic Vegetable Chickpea Soup again on a more regular basis. The recipe is from Jennifer Pallian's fabulous food site called Foodess. It is super simple, healthy and relatively fast to make. Soup thickness: This chickpea vegetable soup is very thick and hearty (almost like a stew).

Rustic Vegetable Chickpea Soup instructions

1. Heat olive oil in large saucepan over medium heat. Add onion, garlic and carrots. Saute until softened. Stir in tomato paste then add Rotel tomatoes and stock. Bring to boil..
2. Stir in pasta, chickpeas and cabbage. Add salt and pepper. Simmer for about 20 minutes or until cabbage is soft. (Add hot sauce for some kick if wanted).

You can make the soup thinner by adding additional stock or broth, or you can reduce the amount of pasta! Low-carb: To keep this soup low-carb, omit the pasta! Note: you will need to reduce the stock/broth or add more vegetables and chickpeas! Fry the garlic and rosemary for a few seconds until the garlic starts to take on colour. Add the chickpeas to the pot, stir to combine then add the stock with a pinch of salt and pepper.