Chickpea & Rice Tomato Soup


It might not feel like December in New York today with this unseasonably warm weather but we are having soup for dinner! This soup is one of my favorites because it is not only delicious and filling but it is also so simple to make. The longest part is waiting for the broth to come to a boil so you can reduce it to simmer. I love recipes where you throw everything in one pot and let is cook together. Alternatively, you could also make this soup in your crockpot as well! Just let it cook on low for 6-8 hours or high for 4-6 hours. 

Chickpea & Rice Tomato Soup
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  1. 1 medium onion, chopped
  2. 4 cloves garlic, minced
  3. 4 cups vegetable broth
  4. 1 cup white rice, dry
  5. 1 8-ounce can tomato paste
  6. 1 14.5-ounce can chickpeas, rinsed and drained
  7. 2-3 cups of baby spinach, depending on how much you like
  8. 1/4 teaspoon of each- dried basil, dried parsley, dried thyme
  9. black pepper to taste
  1. Put all of the ingredients except for the spinach in a large soup pot.
  2. Bring to a boil then reduce to simmer covered until rice is tender, 25 minutes.
  3. Stir in spinach until wilted.
  4. Enjoy!
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