Italian Chickpea Soup Recipe
Summary
HealthyLow Fat
Ingredients
| 1/2 cup each chopped onion, diced celery, and diced carrot | ||
| 1 teaspoon olive or vegetable oil | ||
| Garlic | 1 Clove (5gm), minced | |
| Canned diced tomatoes | 1 Cup (16 tbs), canned | |
| Peas | 8 Ounce | |
| Parmesan cheese | 1 Tablespoon, grated | |
| 1 tablespoon each chopped fresh parsley and chopped fresh basil or 1/2 teaspoon basil leaves | ||
| Pepper | 1 Dash | |
Directions
1. In 3-quart microwavable casserole combine onion, celery, carrot, oil, and garlic and stir to coat. Microwave on High (100%) for 3 minutes, stirring once halfway through cooking, until onion is softened.
2. Add 1 cup water, the tomatoes with reserved liquid, broth, and chick-peas to onion mixture and stir to combine; cover and microwave on High for 15 minutes, until carrot is tender.
3. Stir in remaining ingredients.
2. Add 1 cup water, the tomatoes with reserved liquid, broth, and chick-peas to onion mixture and stir to combine; cover and microwave on High for 15 minutes, until carrot is tender.
3. Stir in remaining ingredients.
Chef
