Description
Comforting and satisfying, filled with both sun-dried and crushed tomatoes with hearty chickpeas, perfect for warming you when it’s cold out.
Ingredients
1 tablespoon of extra virgin olive oil or more
1 medium onion, diced
3 stalks of celery, diced
3 medium carrots, diced
3 sprigs of thyme and oregano each, stemmed and chopped
salt and pepper to taste
3 cloves garlic, minced
4 cups vegetable stock
4 ounces of sun-dried tomatoes, about 1/2 cup
1 28 oz. can crushed tomatoes
1 15 oz. can chickpeas, drained and rinsed
1 teaspoon smoked paprika
2 tablespoons tomato paste
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
7 oz. can chipotle peppers in adobo sauce (optional)
3 cups baby spinach/arugula salad mix
Instructions
Heat a large pot over medium heat, add 1 tablespoon extra virgin olive oil to the pot. Toss in the onions, celery and carrots and stir. Season with salt, pepper and fresh herbs. Continue to stir until veggies are slightly softened, about 3 to 4 minutes. Add garlic to the pot and sauté another minute.
Add stock, sun-dried tomatoes, crushed tomatoes, chickpeas, smoked paprika, tomato paste and crushed peppers or flakes to the pot. Bring to a boil, reduce to a simmer. Cover and continue to cook until veggies are tender, about 15 minutes. Add more stock if the soup is too thick or dry.
Taste and adjust flavor as needed.
Remove from heat, stir in spinach and arugula, cover and allow greens to wilt.
Serve soup with crusty bread alone or over a grain of your choice.
Notes
Soup can be frozen
If you're not vegan you can garnish with grated parmesan.
For an extra boost of protein serve over brown rice, pasta, quinoa, barley or any grain of your choice.
Nutrition
- Calories: 462
- Sugar: 16.2
- Sodium: 401
- Fat: 9.6
- Saturated Fat: 0
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 63.8
- Fiber: 19.6
- Protein: 25.3
- Cholesterol: 0