Total Time
Prep 10 mins
Cook 50 mins

This recipe was in my local newspaper, but they credit Nava Atlas, "Vegetarian Soups for All Seasons". I made this for dinner tonight. It is easy and quite tasty!

Ingredients Nutrition


  1. In a large pot, heat the oil over medium-low heat. Add the onions and saute until translucent, about 5 minutes.
  2. Add the garlic and saute until golden.
  3. Add the carrots, celery and chopped leaves, and potatoes.
  4. Add enough water to cover the ingredients.
  5. Stir in the tomatoes, tomato sauce, wine (if you are using wine), bay leaves and Italian seasoning. Bring to rapid simmer, then cover.
  6. Lower heat to simmer and cook 20-25 minutes until vegetables are tender.
  7. Add chickpeas, peas and parsley. Add water if soup is too thick.
  8. Season with salt and pepper.
  9. Simmer another 20-30 minutes until vegetables are completely tender.
  10. Discard bay leaves and serve.
Most Helpful

5 5

Made for My 3 Chefs. This was wonderful soup and so satisfying on a cool fall evening. I did add a half pound of ground buffalo 'cause DH has to have some meat in his meal. We will most definitely have this again. Thanks for posting this MilanzMom! Updated 12/19/08 to include stars - just realized that I forgot them! Sorry MilanzMom!