Italian Tomato Basil Chickpea Soup
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 (14-ounce) cans diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens.
- Stir in the minced garlic and dried oregano. Cook for 1 minute until fragrant.
- Add the diced tomatoes, drained chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer.
- Reduce the heat and let the soup simmer for 10 minutes, stirring occasionally.
- Turn off the heat and stir in the chopped basil. Season with salt and black pepper to taste before serving.
Notes
Simmering the chickpeas in the broth helps them absorb the tomato flavor. If the soup thickens too much after sitting, add a splash of broth when reheating. Fresh basil added at the end keeps its bright taste, so avoid cooking it longer than needed.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife