Tuscan Chickpea And Arugula Soup With Parmesan

Name: Tuscan Chickpea And Arugula Soup With Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby arugula; 1 bay leaf; 425 grams chickpeas, rinsed and drained; 2 carrots, peeled and chopped; 2 ribs celery ribs, chopped; 2 Tbsps extra virgin olive oil; 2 sprigs fresh thyme (or ½ tsp dried); 4 cloves garlic, minced; 4 servings Parmesan for garnish; 1 large red onion, diced; 1 quart chicken or veggie stock

Need a gluten free main course? Tuscan Chickpean And Arugula Soup With Parmesan could be a tremendous recipe to try. One serving contains 314 calories, 18g of protein, and 17g of fat. This recipe serves 4. A mixture of parmesan, garlic, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a large Dutch oven over a medium-high flame.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Saute the carrots, onion, and celery until translucent, about 5 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add the garlic, bay leaf, thyme, and chickpeas. Cook for another 2 to 3 minutes, until the garlic is fragrant.

Ingredients you will need

Chickpeas

Bay Leaves

Garlic

Thyme

Pour in the stock and bring to boil over high heat. Return to medium-low, and simmer, partially covered, for 15 minutes, until the veggies are very tender.

Ingredients you will need

Stock

Remove the thyme sprigs and bay leaf. Puree half of the mixture, either by transferring it to a blender or food processor, or by running your immersion blender through the soup until about half is smooth.Stir in the arugula off the heat. Ladle the soup into bowls and garnish with grated Parmesan cheese, a drizzle of olive oil, and crusty French bread.

Ingredients you will need

Grated Parmesan Cheese