Herbed Tomato and Chickpea Soup

A flavourful vegetarian soup. Filling and nourishing and very tasty.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3⁄4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed)
• 1⁄2 teaspoon salt
• 1⁄4 cup butter, melted or 1⁄4 cup olive oil
• 2  cloves garlic, minced
• 1  cup  finely chopped onion (about 2 medium)
• 1⁄2 cup  finely chopped carrot (about 1 medium)
• 1⁄4 teaspoon pepper
• 3⁄4-1  teaspoon  crumbled dried basil
• 1  small whole bay leaf
• 1 (28 ounce) can plum tomatoes
• 3  cups chicken broth or 3  cups water
•  crumbled dried basil

Directions

1. Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.