Quick Chickpea and Vegetable Soup [ 35 min ]
This Quick Chickpea and Vegetable Soup is a feast for both the eyes and the palate. The medley of colorful vegetables and hearty chickpeas makes this dish not only visually appealing but also incredibly nutritious. Simple to prepare and bursting with flavors, it’s perfect for a comforting meal on a busy weeknight. Enjoy a bowl that's rich in vitamins, minerals, and warmth, ready in under 35 minutes.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery celery stalks, diced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes, with juices
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth, diced tomatoes, chickpeas, thyme, rosemary, and bay leaf. Stir to combine.
- Bring the soup to a simmer and cook for 15 minutes, or until the vegetables are tender.
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Season with salt and black pepper to taste. Remove the bay leaf before serving.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 35gProtéines: 8gFat: 6gSucre: 7g
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