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Get Started - 100% free to try - join in 30 secondsSoup:
1 onion
2 celery stalks
2 tbsp olive oil
1 carrot
1 potato
1 tsp dried rosemary
1 box (90 ml) prepared low-sodium chicken or vegetable stock
1 can (540 ml) chickpeass, drained and rinsed
Salt and pepper to taste
Croutons:
8-10 slices whole wheat baguette, Italian bread or bagel
1 tbsp olive oil
1 tbsp grated parmesan cheese
Soup:
Peel and dice vegggies
Heat oil in a large pot over medium heat
Saute inion carrot and celery until fragrant and tender
Add potatoes, rosemary, stock and chickpeas
Cover and bring to a boil
Reduce to simmer and cook until all the veggies are tender, about 10 mins
Using an immersion blender, puree soup right in pot
(If using a food processer or stand alone blender, allow soup to cool for 10 mins, then puree)
Add salt and pepper and serve with parmesan croutons
Croutons:
Using a serrated knife, cut bread into 1/2" cubes
Toss bread in a bowl with olive oil and parmesan cheese
Season lightly with salt
Transfer to rimmed cookie sheet and bake at 350 F for 8 mins or until golden brown and crisp
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