Prep 30 mins
Cook 1 hr
I found this recipe in a newspaper sometime ago. I made it last week just as printed. My wife and I enjoyed it, but my grown kids weren't crazy about it, but they're also not crazy about chickpeas!
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery ribs, with leaves diced
- 2 medium potatoes, peeled and diced
- 1 (16 ounce) can diced tomatoes, do not drain
- 1 cup tomato sauce
- 1⁄4 cup dry red wine (I used a Merlot)
- 2 bay leaves
- 2 teaspoons Italian herb seasoning
- 1 cup canned chick-peas, drained and rinsed
- 1 cup frozen peas, thawed
- 2 tablespoons minced fresh parsley
- black pepper
- In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.
- Add the carrots, celery, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
- Add the chickpeas, peas and parsley. Add water if soup has become too thick. (Note: I did not have to add water.) Season with pepper. Simmer another 20 to 30 minutes or until vegetables are completely tender.
- Discard bay leaves. Serve.
This was so easy and made the house smell so good. I made as is except omited red wine and used 1 15 oz can of pintos instead of chickpeas and peas. Personal preferance. Congratulations on your FB win.
This was enjoyed this week. I did replace the chick-peas with a can of kidney beans and added seasoned salt. I think adding some sort of pasta would be good next time I make this. As it was more like an veggie soup with Italian flavor. I will make this again! Thanks Jim.