![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
This is a quick and easy soup recipe appropriate for lunch or a light dinner. Powerful flavor from the rosemary and garlic. Love it!
| Author: healthyblenderrecipies.com |
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 cups to 3 cooked chickpeas
- 2 cups chopped fresh tomatoes coarsely pureed in a food processor
- or 1 can crushed tomatoes
- 3 cups vegetable broth (I use Imagine No Chicken Brothl)
- 1/2 cup chopped green onion
- 1 tbsp chopped fresh rosemary about 2-3 sprigs
- 2 tbsp finely chopped fresh garlic
- 2 tbsp olive oil
Ingredients
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Instructions
- Heat the olive oil in a large pot over a medium heat and lightly saute' the green onion and garlic for just a few minutes.
- Add in the tomatoes and the rosemary and simmer for a few minutes. Then add vegetable broth and the cooked chickpeas.
- Bring to boil and then simmer for about 10 minutes to allow flavors to infuse.
- Ladle the soup into bowls and garnish with freshly chopped continental parsley and finely chopped spring onions.
- Notes:
- Great with a big green salad!
- I didn't have green onions the last time I made this soup but I had some shallots. Yep, just as good!