Chickpea and Bean Soup for #SundaySupper
 
Prep time
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This Chickpea and Bean Soup is hearty and full of flavor! Don't like white beans, change it up and add kidney or even black beans. This soup is a meal in itself!
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 1 cup of spinach
  • 2 tbsp of olive oil
  • 3 carrots, diced
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 1 small sweet potato, chopped
  • 3 garlic cloves, chopped
  • 1-2 tsp. of red pepper flakes
  • Salt and Pepper
  • 4 cups of chicken stock
  • 2 cups of water
  • 2 cans of chickpeas
  • 1 can of Cannellini beans
  • 1 can of diced tomatoes flavored with basil and oregano
  • 3 tbsp of fresh rosemary
  • Italian bread, toasted (optional)
  • Minced red onions (optional)
  • Grated Parmesan cheese (optional)
Instructions
  1. In a large soup pot heat 3 tbsp. of olive oil over medium high heat. Spread it around the pan.
  2. Add carrots, onion, celery, rosemary, garlic and red pepper. Season with salt and pepper to your liking. Cover, reduce heat to medium and cook, stirring occasionally, 7-8 minutes.
  3. Stir in stock, one can of chickpeas, white beans, and tomatoes. Using an immerse blender roughly blend the soup. Don't puree it. If you don't have a immerse blender, transfer half of the soup to a food processor and pulse a few times.
  4. Add in the second can of chickpeas and stir in the spinach. Simmer, stirring often until spinach wilts, about 5 minutes.
  5. Add a piece of toasted bread at the bottom of the serving bowls. Spoon soup over the bread, grated parmesan cheese and red onion if desired.
Recipe by Momma's Meals at https://mommasmeals.org/chickpea-and-bean-soup-for-sundaysupper/