LOADED TOMATO SOUP WITH CHICKPEAS

It’s hard to beat this recipe when it comes to meal prepped soup lunches. It’s packed with tons of VEGGIES, tons of freshness and so much flavor.

I know it’s bright red, but to me, tomato soup is like a blank canvas, just waiting for you to spice it up and add some color. For this one, I happened to rummage around my pantry and and fridge and use up all the produce I had leftover… and you can do the same thing. Add some fresh herbs and spices, plus a touch of white wine for some zing, and use vegetable stock to get it to reach the consistency you want.

This soup is totally vegan and gluten-free, harnessing the protein power punch of chickpeas. Leafy kale, fresh local mushrooms, organic leeks and even fresh tomatoes add more life and rich nutrients to this staple soup I like to eat all week long.

Loaded Chickpea & Tomato Soup

A perfect weekday lunch, this soup is packed full of veggies, nutrients, protein-filled chickpeas, and sweet, juicy tomatoes. Follow this recipe, or throw any other veggies in you might fancy!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients

  • 2 tsp olive oil
  • 2 leeks chopped (use all parts)
  • 3 cloves garlic minced
  • 2 cups mushrooms chopped or sliced
  • 1/2 cup fresh cherry tomatoes
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes
  • 2 tsp fresh thyme leaves
  • 1/2 cup dry white wine
  • 1 can chickpeas
  • 1 can (28oz.) crushed tomatoes
  • 1 1/2 cups chopped kale stems removed
  • 4 cups vegetable broth
  • salt & pepper to taste

Instructions

  • In a large pot, heat the olive oil over medium heat. Sauté the leeks by themselves for about 5 minutes and then add the garlic. Cook for another 2-3 minutes, stirring.
  • Add mushrooms, fresh tomatoes, bay leaf, thyme and oregano. Cook down for another 3 minutes or so.
  • Turn heat up slightly, add white wine and simmer for another 3 minutes.
  • Add chickpeas, crushed tomatoes and vegetable broth, bring to a simmer and cook, covered for about 20-25 minutes.
  • When the soup is almost ready, add the kale. Taste and adjust seasoning if necessary, and then simmer another 5 minutes with the lid on.
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