Chickpea Vegetable Soup |Cooking With Amanda

Although we are in the hottest part of summer, I'm still making my weekly pot of soup. I like to think of this soup as a "summer soup". It's packed full of vegetables and isn't as heavy as some of the more stew like soups I tend to make in the winter months. Even after a hot sweaty workout outside I'm still enjoying a warm bowl of soup for lunch (and a cold crunchy salad to go along with it).

Another thing I try to do when making my weekly pot of soup is make the pot in 30 minutes or less. I can achieve a slow-cooked taste by sweating the vegetables in a little bit of chicken broth for a good 5 minutes or so. It softens them quickly and helps put the soup together in under 30 minutes.

I like to prep all my veggies at once to cut down on the prep time. Having them prepped and ready to go is the key to making a quick meal. While my soup cooks, I typically make a flatbread for my son and I (and if it's the weekend for my husband too). I love these prosciutto mozzarella and asparagus naan flatbreads, it compliments this soup recipe perfectly.

After I'm done enjoying my lunch, I divide the remaining soup into small containers so that I can quickly reheat and enjoy the soup all week long. And on nights that dinner is a little late on the table, and I have cranky people pestering me and asking when dinner is, I serve a small bowl of soup to hold them over. It works like a charm every time!

If you're a soup lover I think your going to love this chickpea vegetable soup. Even in the dog days of summer—everyone can use a little comfort in a bowl. You could also add these BLT avocado wraps to the meal, and for dessert serve oatmeal raisin cookie granola bars.

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Chickpea Vegetable Soup Recipe

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Ingredients

1 tablespoon grapeseed oil
1 cup diced carrots
1/2 onion, diced
1 stalk celery, diced
1 tablespoon minced garlic
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
32 ounces chicken broth
16 ounces water
2 cups corkscrew pasta
4 plum tomatoes, diced
1 yellow squash, julienned
1 15 ounce can chickpeas, rinsed and drained
1 cup spinach, minced
1/4 cup grated parmesan cheese, plus additional for garnishing
6 fresh basil leaves, for garnish

Directions

In a large stock pot, heat the grapeseed oil on high heat.
Reduce to medium and then add in the carrots, onion, celery, and minced garlic. Mix well and season with Italian seasoning, salt, and pepper.
Add in 1 cup of chicken broth and cook covered for 10 minutes, stirring occasionally.
Add in the remaining chicken broth and water and bring to a boil.
Then add in the corkscrew pasta, diced plum tomatoes, julienned squash and zucchini, and garbanzo beans. Mix well and cook for 5 minutes on medium heat.
Mix well and add in the chopped spinach. Cook for an additional 5 minutes.
Once the soup is done cooking and pasta is al dente add in the 1/4 cup of grated Parmesan cheese.
Ladle soup into bowls. Top with additional Parmesan cheese and fresh basil. Enjoy.