Chickpea Tomato Soup with Rosemary Recipe

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Kelly Published: December 28, 2020 Modified: June 1, 2021

How To Make Chickpea Tomato Soup with Rosemary

Savor a warm, tasty meal with this tomato soup packed with carrots and celery cooked in chicken broth. Make this dish in three easy ways!

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1tspolive oil
  • ½cuponion,chopped
  • ½cupcarrots,diced
  • ½cupcelery,diced
  • 2clovesgarlic,minced
  • 15ozchickpeas,(2 cans), rinsed and drained
  • 28ozcrushed tomatoes,(1 can)
  • 3cupschicken broth,reduced sodium, or vegetable broth for vegetarians
  • 1sprigfresh rosemary
  • 2bay leaves
  • 2tbspfresh basil,chopped
  • fresh black pepper,to taste
  • 2cupsfresh baby spinach
  • ¼cupParmesan cheese,shredded, plus optional extra for garnish

Instructions

Crock-Pot:

  1. Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic, and sauté for about 6 to 8 minutes until tender and fragrant.

  2. Transfer to the crockpot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves, and basil.

  3. Cover, and cook on Low for 6 hours. When done, add the spinach.

  4. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

Stove Top:

  1. Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic, and sauté for about 6 to 8 minutes until tender and fragrant.

  2. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil, and bay leaves.

  3. Cover and cook on low for 30 minutes. Add the spinach, cover, and simmer for about 2 minutes until wilted.

  4. Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

Instant Pot:

  1. Follow the same instructions as above except cook for 15 minutes at high pressure, then natural release.

Nutrition

  • Calories: 402.16kcal
  • Fat: 8.62g
  • Saturated Fat: 2.05g
  • Monounsaturated Fat: 2.77g
  • Polyunsaturated Fat: 2.51g
  • Carbohydrates: 62.67g
  • Fiber: 12.36g
  • Sugar: 16.54g
  • Protein: 22.56g
  • Cholesterol: 7.81mg
  • Sodium: 537.56mg
  • Calcium: 188.01mg
  • Potassium: 1148.62mg
  • Iron: 5.54mg
  • Vitamin A: 137.55µg
  • Vitamin C: 18.78mg
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