Anybody who knows me, knows that Winter is definitely not my favorite season. I really, really hate the cold! It makes me want to not leave the house (thankfully that’s where I work from a lot of the time!). What I do love is cooking in the fall and winter. Soups, chilis, stews….comfort food that nourishes you from the inside out. Soups especially are on heavy rotation in my house. One of the things I love most about a soup is that you can really use whatever ingredients you like and have on hand. Its a great way to use up veggies before they go bad and cut down on food waste. I made this Chick Pea and Bean soup yesterday and it was a hit!
The soup literally took me 10 minutes to prep and get on the stove! Fast, Easy, Healthy, and Delicious-my favorite kind of cooking. .
Chick Pea and Bean Soup
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 3 garlic cloves chopped
- 1 can organic white beans
- 2 cups cooked , or 1 can, ,organic chick peas (I had cooked some dried black chickpeas the day before so I used those. Regular canned chickpeas,also known as garbanzo beans, are totally fine )
- 1 can organic diced tomatoes
- 1 tablespoon thyme
- 1 teaspoon sea salt
- fresh ground black pepper to taste
- 4 cups organic vegetable broth
- 2 cups water
- 1 Bay Leaf
- 1 ten ounce package organic frozen spinach
- 1 parmesan cheese rind (it will dissolve in the soup and add great richness and flavor).
- Heat olive oil in a large soup pot on medium heat.
- Add onions and saute for a few minutes until soft.
- Add garlic and cook another minute.
- Add beans, chickpeas, salt, pepper, and thyme to the pot ,stir to coat.
- Add tomatoes, vegetable broth, water, and parmesan cheese rind.
- Tuck Bay Leaf into the soup.
- Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
- Add frozen spinach in last 15 minutes of cooking
Ingredients:
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves chopped
1 can organic white beans
2 cups cooked , or 1 can, ,organic chick peas (I had cooked some dried black chickpeas the day before so I used those. Regular canned chickpeas,also known as garbanzo beans, are totally fine )
1 can organic diced tomatoes
1 tablespoon thyme
1 teaspoon sea salt
fresh ground black pepper to taste
4 cups organic vegetable broth
2 cups water
1 Bay Leaf
1 ten ounce package organic frozen spinach
1 parmesan cheese rind (it will dissolve in the soup and add great richness and flavor).
TIP: I save the rind from parmesan cheese in my freezer to use in soups. f you don’t have a rind, you can mix in some grated parmesan at the end before serving.
**For a vegan option that adds that parmesan flavor and additional nutrition, try Braggs Nutritional Yeast
You might also like these other chick pea recipe:
Slow Cooker Chick Pea and Chicken Curry
How to:
Heat olive oil in a large soup pot on medium heat. Add onions and saute for a few minutes until soft. Add garlic and cook another minute. Add beans, chickpeas, salt, pepper, and thyme to the pot ,stir to coat. Add tomatoes, vegetable broth, water, and parmesan cheese rind. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add frozen spinach in last 15 minutes of cooking
I’m making this today!
awesome!