Quick Chickpea Soup

Quick Chickpea Soup

It doesn’t get more simple than using canned beans and staple kitchen ingredients such as broth, onion, garlic and olive oil to make a warming chickpea soup. Pair with a crusty piece of whole wheat bread for dipping.

Serves 4

In a Dutch oven, heat 2 Tb olive oil over medium heat. Sauté 1 large chopped sweet onion until it starts to brown. Add 1 Tb chopped fresh rosemary and 2 minced cloves garlic and cook until fragrant. Add 2 15-oz. drained and rinsed cans of low-sodium chickpeas and 3 cups low-sodium vegetable broth. Cover and bring to a boil. Lower heat and simmer for 20 minutes. Remove the Dutch oven from heat and allow the soup to cool for 10 minutes, stirring frequently. Purée in batches in a high-speed blender or with a hand blender until creamy. Season with salt and pepper to taste. Serve with a drizzle of olive oil and a sprig of fresh rosemary for garnish.