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Tomato Sage Chickpea Soup | A Couple Cooks

Tomato Sage Chickpea Soup


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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x

Description

This tomato sage chickpea soup with dried porcini mushrooms is everything a good soup recipe should be: cozy, colorful, tasty, and nourishing.


Ingredients

Scale
  • 1 ounce dried porcini mushrooms
  • 1 large yellow onion (or 2 small)
  • 2 carrots
  • 1 stalk celery
  • 4 large garlic cloves
  • 1 tablespoon minced sage leaves
  • 1/4 cup olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 28 ounces San Marzano whole tomatoes (with basil, or without)
  • 1 quart (4 cups) vegetable broth
  • 1 15-ounce can chickpeas (1 1/2 cups cooked)
  • 1/2 teaspoons kosher salt
  • 2 to 3 cups baby spinach leaves (or chopped standard spinach)

Instructions

  1. Place the mushrooms in a bowl with 2 cups water; let them stand for about 15 minutes until tender. (Note that the soaking liquid will be used in the soup as well.)
  2. Meanwhile, thinly slice the onions into half-circles (this adds texture to the soup versus the traditional diced onion). Peel the carrots; chop the carrots and celery into bite-sized pieces. Mince the garlic and sage.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute 3 to 4 minutes. Remove the porcini mushrooms from the water and roughly chop them; save the water for adding to the soup. Add the mushrooms and saute for 5 minutes until onions are tender, making sure to stir often so they don’t become too stuck to the bottom of the pan.
  4. Add the celery and carrots and saute for 3 minutes. Add the garlic and sage and saute for 2 minutes. Deglaze the pan with the apple cider vinegar and stir for a few seconds until evaporated.
  5. In a bowl, crush the whole tomatoes with your hands. Gently add the tomatoes and cook 2 for more minutes. Then add the broth, mushroom liquid, drained chickpeas and salt. Bring to a simmer and simmer for 10 minutes. Add the spinach and stir for a few seconds until wilted.
  6. Taste and adjust kosher salt as necessary (salt depends on the salt content of the broth and tomatoes), then serve.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Chickpea Soup, Tomato Soup, Sage, Chickpeas, Dried Porcini Mushrooms, Soup, Healthy Soup, Vegetarian, Vegan, Gluten Free