TUSCAN CHICK PEA TOMATO SOUP
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!!
Provided by Mindelicious
Categories One Dish Meal
Time 22m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 10
Steps:
- Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
- Blend with hand blender or regular blender and place back onto stove top.
- Stir in the reserved ingredients and cook until thoroughly heated. Enjoy!
- **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.
- 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.
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
TUSCAN MASHED CHICKPEAS
Steps:
- Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
- In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.
TUSCAN CHICKPEA SOUP
I have tweaked this cooking light inspired vegetarian dish, just a little to boost flavor, added a few calories, but boy it really is worth it. I have adapted this recipe for the crockpot, but all you really need to do for stove top is cook the chickpeas completely before starting and simmer the soup for 30 minutes.
Provided by Kanzeda
Categories Beans
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak dried garbanzo beans in water to cover overnight.
- Rinse and inspect the beans and set aside.
- In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
- Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
- Simmer in the crockpot for 2 to 4 hours.
- (I will start this on low in the morning, and turn up the heat when I come home for lunch).
- To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
- Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
- (this is the perfect time to throw together a salad).
- Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).
Nutrition Facts : Calories 421.5, Fat 11.8, SaturatedFat 2.4, Cholesterol 6.3, Sodium 139.9, Carbohydrate 61.4, Fiber 16.4, Sugar 14.3, Protein 20.4
More about "tuscan chickpea soup recipes"
TUSCAN CHICKPEA SOUP - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (5)Total Time 17 minsCategory Main CoursePublished 2019-11-03
- Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.
- Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.
- Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.
TUSCAN CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (22)Published 2002-04-19Servings 6Calories 373 per serving
- Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.
- Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.
CHICKPEA SOUP WITH SWISS CHARD RECIPE - FOOD & WINE
From foodandwine.com
- Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
HEARTY CHICKPEA SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
- In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
- Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
- In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
TUSCAN TOMATO CHICKPEA SOUP (SO EASY!) | VANILLA AND BEAN
From vanillaandbean.com
- *See notes for a chunky version* In a 4 Quart Dutch oven or soup pot, add the olive oil and heat until shimmering. Turn the heat to medium to medium low and stir in the onions. Saute for about 7-9 minutes or until slightly softened. Stir in the garlic and cook an additional 4-5 minutes, adjusting the heat down as needed so the onions and garlic do not burn.
- To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally for about 25 minutes.
- Remove from heat. Use an immersion blender to puree the soup until creamy. Alternatively, transfer 2-3 cups at a time to a blender and blend until creamy. Transfer the puree to a large bowl and repeat as needed until all the soup is pureed. Transfer pureed soup back to the soup pot and heat on medium low until warmed through if needed.
GARBANZO BEAN SOUP (EASY ITALIAN RECIPE) | THE PICKY EATER
From pickyeaterblog.com
- Heat the olive oil in a Dutch oven (or a large pot) over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently.
- Stir in the water, rosemary, salt, pepper, tomatoes, and drained and rinsed chickpeas, and bring to a boil. Note: If using spinach, add it in here. Reduce heat, and simmer 20 minutes.
- Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. (Note: the other alternative here is to use a hand blender - it works a lot more quickly and is a lot less messy!)
EASY CHICKPEA AND KALE TUSCAN-STYLE SOUP - THE DEFINED DISH
From thedefineddish.com
- Heat oil in a pot or dutch oven over medium heat. When hot, add the onions, carrots, celery, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, until tender, about 7 minutes.
- Add in the broth, rosemary, thyme, bayleaf, tomatoes, and chickpeas. Stir to combine and increase heat to bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes.
- After 15 minutes of cooking, add the kale and stir to combine. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
TUSCAN CHICKPEA SOUP WITH KALE - SEASONAL CRAVINGS
ITALIAN CHICKPEA SOUP - OUR SALTY KITCHEN
From oursaltykitchen.com
- Heat a dutch oven or large soup pot over medium high heat. Add the oil and heat until it shimmers.Add the onion, carrots, and celery and saute, stirring occasionally, until the vegetables are soft and the onion is translucent, 9-10 minutes. Add the garlic and cook 1 minute more.
- Add the tomato paste and work into the vegetables. Continue cooking until the color deepens, 2-3 minutes.
- Add the tomatoes, 2 cups broth, chickpeas, italian seasoning, and ½ tsp each salt and pepper. Give everything a good stir and bring the liquid to a simmer. Adjust the heat to maintain a simmer, then cook 10 minutes to meld the flavors. Cook up to 30 minutes covered. If the soup is too thick or you’d prefer a brothier consistency, add more broth (up to 2 additional cups). I used 2.5 c broth total.
CREAMY CHICKPEA & FARRO SOUP RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
- Cook over medium heat, stirring often, until the vegetables are tender and the pancetta pieces are lightly browned, about 8 minutes
- Add the chickpeas to the pot with the vegetables and cover everything with broth by at least 1 inch.
ITALIAN CHICKPEA SOUP WITH TOMATO AND ... - THE PICKY EATER
From pickyeaterblog.com
- Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, and garlic and sauté until tender and fragrant, about 6 to 8 minutes.
- Turn your instant pot onto saute on low. Add the carrots, celery, onion, and garlic and sauté until tender and fragrant, about 6 to 8 minutes.
PASTA E CECI-ITALIAN CHICKPEA SOUP - SAVORING ITALY
From savoringitaly.com
- Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
- Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
PASTA AND CHICKPEA SOUP FROM TUSCANY. - THE PASTA PROJECT
From the-pasta-project.com
- Start preparing the day before by soaking the chickpeas in a large bowl with plenty of warm water. Let them soak for a whole night. Drain them, put them in a saucepan with about two liters of water, bring to a boil and cook covered, on a low heat for about 2-3 hours, or at least until they are tender.
- About 2/3 of the way through cooking, remove three ladles of chickpeas with a little water, blend them until you have a rough puree and then put the pureed chickpeas back into the pot.
- Next, heat the olive oil in a pan with the garlic cloves and rosemary, then add the chopped tomatoes. Cook for about ten minutes, remove the garlic and pour this sauce into the pot with the chickpeas. Add salt, if necessary, and let the cooking continue until the chickpeas are ready.
TUSCAN CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
- While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes or until vegetables are tender. Add rosemary and thyme; sauté 30 seconds. Add 1 1/2 cups broth and water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
21 CLASSIC ITALIAN SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
- Zuppa Toscana. Perhaps one of the most famous Italian soup names, Zuppa Toscana is the most popular soup on Olive Garden’s menu. One thing we love most about this delicious Italian soup is that it has the superfood kale.
- Italian Lentil Soup. Beans and lentil s play a huge role in Italian cooking, so it’s no wonder that this Italian lentil soup is so popular. We love that it includes collard greens, something that you don’t often see in Italian recipes.
- Pasta e Ceci (Italian Chickpea Soup) Pasta e Ceci is a soup that you can serve with a lot of sauce or heartier. It’s up to you. An iconic chickpea and pasta soup, Pasta e Ceci is super easy to make.
ITALIAN CHICKPEA SOUP - A DELICIOUS CHICKPEA SOUP RECIPE
From anitalianinmykitchen.com
- In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.
- Cook for approximately 50 to 60 minutes (don't be scared to taste, you must taste, you have to taste for salt and doneness). Once the beans are tender, add another cup of water (depending how soupy you like it you may want to add more water) bring to a boil and immediately add the small pasta (this is where you must taste again for salt) again stirring occasionally (so pasta doesn't stick to the bottom) and cook till al dente (about 5 minutes for small pasta).
- When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!
TUSCAN CHICKPEA SOUP BY EMILY - FOODRHYTHMS
From foodrhythms.com
TUSCAN CHICKPEA VEGETABLE SOUP | FRAGRANT VANILLA CAKE
From fragrantvanilla.com
HELLO FRESH - TUSCAN CHICKPEA, KALE & TOMATO SOUP CALORIES ...
From androidconfig.myfitnesspal.com
TUSCAN CHICKPEA AND PASTINA SOUP - MSN.COM
From msn.com
TUSCAN CHICKPEA SOUP - KEEPIN' IT KIND
From keepinitkind.com
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) - DISHING ...
From dishingouthealth.com
TUSCAN CHICKPEA SOUP - KEEPIN' IT KIND | RECIPE | CHICKPEA ...
From pinterest.ca
HOW TO MAKE ITALIAN CHICKPEA SOUP? – FOOD & DRINK
From smallscreennetwork.com
PASTA E CECI (ITALIAN CHICKPEA SOUP) – SONSME.COM
From sonsme.com
VEGAN TUSCAN CHICKPEA SOUP - THE VEG CONNECTION
From thevegconnection.com
TUSCAN CHICKPEA SOUP | FLYING ON JESS FUEL
From jessfuel.com
TUSCAN BARLEY AND CHICKPEA SOUP VEGAN | CHICKPEA SOUP ...
From pinterest.com
CACCIUCCO DI CECI (TUSCAN CHICKPEA AND CHARD SOUP)
From theepochtimes.com
TUSCAN CHICKEN SOUP | SOUP RECIPES | SBS FOOD
From sbs.com.au
TUSCAN CHICKPEA SOUP WITH KALE - SEASONAL CRAVINGS ...
From pinterest.ca
PASTA E CECI - ITALIAN PASTA AND CHICKPEA STEW - XOXOBELLA
From xoxobella.com
ITALIAN CHICKPEA SOUP | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
COOKING LIGHT - TUSCAN CHICKPEA SOUP CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
TUSCAN KALE & CHICKPEA SOUP - YVONNE MAFFEI
From myhalalkitchen.com
ITALIAN CHICKPEA SOUP - FOOD NEWS
From foodnewsnews.com
TUSCAN CHICKPEA, KALE & TOMATO SOUP RECIPE | HELLOFRESH
From hellofresh.com
NONNA'S ITALIAN CHICKPEA SOUP - VEGAN RECIPE
From vegkit.com
HEARTY TUSCAN KALE & CHICKPEA SOUP – A SIMPLE PALATE
From asimplepalate.com
TUSCAN GARBANZO BEAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TUSCAN CHICKPEA AND PASTINA SOUP - CITYLINE
From cityline.tv
{RECIPE!} TUSCAN (CHICKPEA) CECI & MARKET ROMANESCO SOUP ...
From thecuriousappetite.com
TUSCAN CHICKPEA SOUP - YAHOO
From yahoo.com
TUSCAN CHICKPEA SOUP - KEEPIN' IT KIND | RECIPE | CHICKPEA ...
From pinterest.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #soups-stews #beans #1-day-or-more #european #vegetarian #italian #crock-pot-slow-cooker #dietary #oamc-freezer-make-ahead #inexpensive #chick-peas-garbanzos #equipment #number-of-servings
You'll also love