Who else loves a warm bowl of soup on a winter night?!
Vegetable-based soups provide plenty of nutrients such as vitamins, minerals, and fiber while being relatively low in calories and fat. Homemade soups are the best option so you are able control the type and amounts of vegetables as well being able to choose salt-reduced stocks and fewer additives.
Here is a soup recipe we are trying this week!
Tomato Chickpea Soup
4 c. Vegetable Broth (divided)
1/2 Yellow Onion (finely chopped)
1 Carrot (small, peeled, finely chopped)
2 Garlic (large cloves, minced)
1 c. Chickpeas (cooked, rinsed)
3/4 c. Diced Tomatoes
1 tsp Italian Seasoning
1 tsp Sea Salt
1 c. Brown Rice Fusilli
1 c. Baby Spinach (chopped)
1. Add a few splashes of the vegetable broth to a large pot. Bring to a gentle boil over medium heat, then add the onion, carrot, & garlic. Cook for 3-5 minutes or until the onions have softened and the broth has mostly evaporated. Stir in the chickpeas, Italian seasoning, and salt. Continue to cook for 2-3 minutes more.
2. Transfer 1/2 of the chickpea and vegetable broth mixture to a blender along with 1/3 of the remaining vegetable broth. Blend the chickpea and vegetable mixture with the broth until mostly smooth. Transfer it back to the pot, along with the remaining broth, and stir to combine.
3. Bring the soup to a gentle boil and stir in the pasta. Cook the pasta for about 7 minutes or until al dente.
4. Remove the soup from the heat and stir in the spinach until wilted. Season the soup with additional salt if needed. Divide between bowls and enjoy!