This chickpea tomato soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. stove, slow cooker and instant pot directions provided.
Ingredients for Chickpea Tomato Soup with Rosemary Recipe
0.17 teaspoon Olive oil
0.08 cup Chopped onion
0.08 cup Diced carrots
0.08 cup Diced celery
0.33 Garlic cloves, minced
2.50 ounce 2 cans chickpeas, rinsed and drained
4.67 ounce 1 can crushed tomatoes
1/2 cup Reduced sodium chicken broth, or vegetable broth for vegetarians
0.17 sprig Fresh rosemary
0.33 Bay leaves
0.33 tablespoon Chopped fresh basil
As required Fresh black pepper, to taste
0.33 cup Fresh baby spinach
1/25 cup Shredded parmesan cheese, plus extra optional for garnish
Nutrition value
386
calories per serving
9 g Fat35 g Protein37 g Carbs23 g FiberOther
Current Totals
Fat
9g
Protein
35g
Carbs
37g
Fiber
23g
MacroNutrients
Carbs
37g
Protein
35g
Fiber
23g
Fats
Fat
9g
Vitamins & Minerals
Calcium
251mg
Iron
8mg
Vitamin A
3130mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
6mg
Vitamin B6
< 1mg
Vitamin B9
285mcg
Vitamin B12
< 1mcg
Vitamin C
58mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
211mg
Manganese
3mg
Phosphorus
389mg
Selenium
48mcg
Zinc
4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment