Meganr’s Italian Chickpea Soup

The nutrition facts for this simple and delicious soup can be found at Calorie Count!

Italian Chickpea Soup

Ingredients:

1 tbsp olive oil

1 onion, chopped

4 cups vegetable broth

3 cloves garlic

1 bay leaf

1 tsp dried thyme

½ tsp dried oregano

1/4 tsp cayenne

3 cups garbanzo beans

1 large sweet potato, diced small

1 stalk celery

1 tbsp mustard

1/2 cup parsley, chopped

Black pepper to taste

Directions:

Heat oil in a heavy stockpot and sauté the onion for 5 minutes.

Add broth, garlic, bay leaf, thyme, oregano, cayenne and bring to a boil in the stockpot over medium heat. Simmer 5 minutes.

Add chickpeas, sweet potatoes, celery and mustard and simmer 20 minutes more or until vegetables are very soft.

Mash vegetables and chickpeas to a chunky puree with potato masher or spoon. (Chickpeas will remain mostly whole.)

Stir in parsley, and season with pepper.