Vanilla and Bean · by Traci York★ 5.0 (17)
Tuscan Tomato Chickpea Soup Recipe
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 36%
CARBS 67G60% OF CAL
18G FIBER16G SUGAR33G OTHER
FAT 12G25% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A garlicky, herb-rich tomato and chickpea soup made in one pot with pantry staples. Can be served creamy or chunky and comes together in under an hour.
mainmediterraneansoupbeans🌀 blender🫕 dutch oven🍲 stockpotgluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons Extra Virgin Olive Oil
- 2 cups (230 grams) Yellow Onion (medium dice - about one large onion)
- 8 Plump Garlic Cloves (smashed - see note if sharing the soup chunky)
- 5 1/4 cups (930 grams) Cooked Chickpeas (about 3 cans, drained and rinsed)
- 1 (411 grams) Can of Fire Roasted Diced Tomatoes
- 3/4 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 1 1/2 - 2 teaspoons Fresh Rosemary Leaves
- 4 cups (910 grams) Water
- 1 1/2 tablespoons Balsamic Vinegar (preferably aged *see note )
- 1/4 - 1/2 Fresh Lemon (juiced, optional *see note)
- Grated Parmesan Cheese (optional, for serving)
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 36%
CARBS 67G60% OF CAL
18G FIBER16G SUGAR33G OTHER
FAT 12G25% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1118mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 168mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.