* Exported from MasterCook *
Tuscan Chickpea Soup with Sun-Dried Tomatoes and Rosemary
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons extra-virgin olive oil
2 cups chopped onions
1/2 cup chopped carrots
6 large garlic cloves -- finely chopped
28 ounces low-sodium vegetable broth -- (2 cans) about 3 1/2 cups
1 cup water -- to 2 cups
30 ounces canned chickpeas -- (2 cans) rinsed and drained
1/2 cup drained oil-packed sun-dried tomatoes -- chopped, 1/2 tablespoon marinade reserved
2 teaspoons dried rosemary
1 large bay leaf
1/2 teaspoon salt -- or to taste
1/4 teaspoon crushed red pepper flakes -- or to taste (optional)
freshly ground black pepper -- to taste
1 cup small elbow macaroni -- or similar pasta (4 ounces), preferably whole wheat, cooked according to package directions until just al dente, drained
1/4 cup chopped fresh basil -- or flat-leaf parsley (optional)
IN a medium stockpot, heat the oil over medium heat. Add the onions and carrot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, 1 cup water, chickpeas, tomatoes and reserved marinade, rosemary, bay leaf, salt, red pepper flakes (if using), and black pepper; bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, 10 minutes, stirring occasionally. Remove and discard the bay leaf.
Working in batches, as necessary, transfer the soup mixture to a food porcessor fitted with the knife blade, or to a blender, process until smooth and pureed. Return to the pot and add the cooked macaroni and basil (if using); cook over low heat, stirring occasionally, until heated through, about 3 minutes, adding additional water if a thinner consistency is desired. Serve hot.
Makes 6 servings.
AuthorNote: This hearty soup is a meal in itself accompanied with lots of crusty Italian bread and a tossed green salad. For a delicious first course, omit the pasta. Alternatively, for a more substantial main dish, double the amount of pasta.
Cuisine:
"Italian"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 307 Calories; 8g Fat (23.4% calories from fat); 11g Protein; 49g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 664mg Sodium. Exchanges: 2 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 1448 0 0 0 0 0 26044 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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