Basic Tuscan Bean Soup

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- Prep time
- 10 min
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- Cook time
- 28 min
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- Servings
- 9 Servings
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- Serving size
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1 cup
Ingredients
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carrot(s) (diced)
- 2
- 2
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garlic (minced)
- 4 clove
- 4 clove
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balsamic vinegar
- 2 tbsp
- 2 tbsp
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fresh basil (minced)
- 2 tbsp
- 2 tbsp
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fresh rosemary (minced)
- 2 tsp
- 2 tsp
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chicken or vegetable broth
- 5 cup
- 5 cup
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canned diced tomatoes
- 14 oz
- 397 g
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chickpeas (garbanzo beans) (rinsed and drained)
- 30 oz
- 850 g
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celery (diced)
- 2 stalks
- 2 stalks
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onion(s) (diced)
- 1
- 1
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olive oil
- 1 tbsp
- 1 tbsp
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Directions
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In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.
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Add the vinegar. Top with the basil before serving.
Reviews
Write a Review-
I liked it. It was not quick to make; leave time for preparation. It was pretty thin, not unexpected for a broth soup, but I did add whole wheat pasta shells for more body. Doesn't have a strong flavor. but it was nice.
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I added more fresh garlic and some garlic powder. I think I liked it better before adding in the balsamic vinegar. A quick and easy soup to make. It was filling. I'll make this again and maybe add in some other ingredients to make it a little spicier.
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Neither my husband nor I liked this recipe. It was not flavorful and had a bitter taste to it. The chickpeas and carrot combined were good but this one needs work.
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Nice and filling but bland.