Here’s what you need for this wholesome soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 (15 oz) cans chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Juice from 1 lemon
- Chopped parsley for garnish
Directions
Craft this delightful soup with ease by following these steps:
- Step 1: In a large pot, heat the olive oil over medium heat.
- Step 2: Add the diced onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
- Step 3: Stir in the minced garlic and cook for another minute, until fragrant.
- Step 4: Add the chickpeas, vegetable broth, diced tomatoes, and oregano. Season with salt and pepper.
- Step 5: Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- Step 6: Stir in the lemon juice and adjust seasonings as needed.
- Step 7: Serve hot, garnished with chopped parsley.
FAQs
1. Can I use dry chickpeas instead of canned?
Yes, you can use dry chickpeas. Just soak them overnight and boil them until tender before adding them to the soup.
2. Can I freeze the soup?
Absolutely! This soup freezes well. Just let it cool completely before transferring it to a freezer-safe container.
3. What can I serve with the soup?
This soup pairs beautifully with crusty bread or a simple side salad.
4. Is this soup gluten-free?
Yes, all the ingredients used in this recipe are gluten-free.
5. How long does leftovers last?
Leftover soup can be stored in the refrigerator for up to three days in an airtight container.
Conclusion
Incorporating nutritious ingredients and bursting with flavor, Mediterranean Italian Chickpea Soup is a fantastic option for those looking for a quick and healthy meal. Ideal for family dinners or as a satisfying lunch, it highlights the beauty of Mediterranean cuisine. Once you make this delicious soup, it’s bound to become a staple in your kitchen.
