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
- 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
- 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.