Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Canned chickpeas: 2 (15-ounce) cans, drained and rinsed
- Vegetable broth: 6 cups
- Dried rosemary: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add garlic and dried rosemary and cook for 1 minute more, until fragrant.
- Step 3: Stir in the drained and rinsed chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for at least 20 minutes, or up to 45 minutes, allowing the flavors to meld.
- Step 4: Using an immersion blender or a regular blender (working in batches), partially blend the soup until it reaches a creamy, slightly chunky consistency. You can leave some chickpeas whole for texture.
- Step 5: Season with salt and pepper to taste. Serve hot, drizzled with extra olive oil and a sprinkle of fresh herbs (like parsley or rosemary), if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen it up.
- Serve with a generous hunk of crusty bread for soaking up every last delicious drop.
- Don't skimp on the simmer time; the longer the soup simmers, the richer and more flavorful it becomes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American