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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made this for dinner tonight. It is easy and quite tasty. Ingredients:
2 tablespoons extra virgin olive oil |
2 medium onions, finely chopped |
2 garlic cloves, minced |
2 medium carrots, peeled and diced |
2 medium celery ribs, diced (reserve the leaves as well) |
2 medium potatoes, peeled and diced |
16 ounces no-salt-added diced tomatoes (not drained) |
1 cup salt-free tomato sauce |
1/4 cup dry red wine (optional) |
2 bay leaves |
2 teaspoons italian herb seasoning |
1 cup canned chick-peas, drained and rinsed |
1 cup frozen peas, thawed |
2 tablespoons minced fresh parsley |
salt & fresh ground pepper |
Directions:
1. In a large pot, heat the oil over medium-low heat. Add the onions and saute until translucent, about 5 minutes.
2. Add the garlic and saute until golden.
3. Add the carrots, celery and chopped leaves, and potatoes.
4. Add enough water to cover the ingredients.
5. Stir in the tomatoes, tomato sauce, wine (if you are using wine), bay leaves and Italian seasoning. Bring to rapid simmer, then cover.
6. Lower heat to simmer and cook 20-25 minutes until vegetables are tender.
7. Add chickpeas, peas and parsley. Add water if soup is too thick.
8. Season with salt and pepper.
9. Simmer another 20-30 minutes until vegetables are completely tender.
10. Discard bay leaves and serve.
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