Tuscan Chick Pea Tomato Soup

Submitted by Mindelicious

"From Vitamix but directions are adapted for use without one. If your not using a Vitamix then chop your basil & parsley a bit before adding. YUMMY!!"

 

• Ready In: 22mins
• Ingredients: 10
• Yields: 7 cups
• Serves: 7

ingredients

• 1⁄2 cup chopped onion
• 3 garlic cloves
• 4 cups vegetable broth or 4 cups water
• 2 tablespoons lemon juice
• 1 (14 ounce) can chopped tomatoes, with juice (1/2 reserved)
• 2 (15 ounce) cans chickpeas, drained and rinsed (1/2 reserved)
• 1⁄4 cup fresh basil leaves (reserved) or 2 teaspoons dried basil (reserved)
• 1⁄4 cup fresh parsley (reserved)
• 1⁄8 cup extra virgin olive oil (reserved)
• salt & freshly ground black pepper

directions

1. Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
2. Blend with hand blender or regular blender and place back onto stove top.
3. Stir in the reserved ingredients and cook until thoroughly heated. Enjoy!
4. **Vitamix directions: Place all ingredients, except the reserved ingredients, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
5. Reduce speed to Variable 4 and remove the lid plug. Add the remaining reserved ingredients through the lid plug opening. Blend for an additional 10 seconds.

Reviews

[Annacia]

This is a recipe that proves that a few simple ingredients can shine with wonderful flavor. I do have a Vita Mix but didn't use it (or any blender) because I really prefer chunky soups to puree's. Even DH went back for seconds and gave me 5 fingers up. I can't think of a single thing that I would change about. Pureed or chunky the choice is yours and taste wise you'll be a winner either way

 

[Mrs Bake-a-Lot]

This is yummy, you can taste both tomato and chickpea equally. I didn't follow the recipe exactly (thats the awesome thing about soups) I made it like this: 2 small onion & 2 small potato diced and sauteed, the tomatoes and 3 crushed cloves of garlic, roasted in olive oil in the oven then added. 1/2 - 3/4 cup pesto & the chick peas stirred in, just covering with chicken broth, simmered until potatoes are done then blended - not much seasoning needed - a 1/4 cup of 1/2 & 1/2 & a pinch of salt and pepper stirred in at the end. Some grated cheese on top was a yummy addition too, it made about 10 cups. :)

 

[UmmBinat]

5 stars for speed. 4 1/4 for taste but I did use dried basil. Definitely try this if you are in a rush for soup. DD (toddler) told me to say she loves it. I just used water as I didn't have broth on hand, freshly squeezed lemon juice, unrefined extra virgin olive oil, sea salt, plus the rest of the ingredients. I may make this again especially for DD and I would like to try it with fresh basil and vegetable broth (though it was not lacking flavour). Made for Veggie Swap 33 ~ April 2011.