Soup is always good on a chilly day and if you like tomato-based soups, this Tomato Veggie Garbanzo Soup would be a great one to try. When you combine tomatoes with veggies and garbanzo beans, you end up with a really great-tasting, healthy soup! In addition to diced tomatoes and garbanzo beans, this soup is also made with some leeks, zucchini, garlic, tomato paste, chicken broth, and fresh baby spinach leaves.
You can cook this soup up in about a half hour, so it makes a good, quick meal for lunch or dinner, served with a salad and some bread or garlic bread. I also recommend sprinkling some freshly-grated or shredded Parmesan cheese on top too, for even more flavor!
Tomato Veggie Garbanzo Soup
TOMATO VEGGIE GARBANZO SOUP by NancyC
2 Tablespoons olive oil
3 leeks, thinly sliced (an easy way to slice them is to halve lengthwise and then slice crosswise—if you don’t have leeks on hand, you can substitute 1 large yellow onion, thinly sliced)
2 medium zucchini, diced
3 garlic cloves, minced
2 (14-ounce) cans diced tomatoes
2 Tablespoons tomato paste
1 (14.5-ounce) can low-sodium vegetable or chicken broth
1 (14-ounce) can garbanzo beans (also known as chickpeas)
3 firmly-packed cups fresh baby spinach leaves (about 4 ounces), chopped
Salt and pepper, to taste
Freshly-grated Parmesan cheese, for sprinkling on top
In a medium to large pot, saute thinly-sliced leeks and diced zucchini in olive oil until tender. Add in the garlic, tomatoes, tomato paste, chicken broth, and garbanzo beans.
Bring mixture to a boil and simmer for 5 minutes. Add the spinach and stir into the soup. Cook until spinach is wilted, about 2 to 5 minutes longer.
Add salt and pepper to taste if desired, and serve with freshly-grated Parmesan cheese sprinkled on top—the Parmesan cheese gives this soup a great little zing!
This soup makes a great meal served with a salad and crusty bread or garlic bread!
Recipe from NancyC | nancy-c.com
Are you a tomato soup-and-veggie-lover too? Have you made a soup like this before?
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