Tomato Soup with chickpeas and vegetables

Do you want a healthy meal, then be sure to cook meatless soup is vegetarian with Italian influences. Tomato soup with chickpeas serve not bad hearty lunch, which on a hot summer day will give the strength and vitality will return, and even in the cold and warm. The dish turns out pleasant to the taste, and not quickly bored.

If you do not take into account the soaking chickpea dish is cooked very quickly, and besides, the tomato soup recipe is simple. Cooking time - 40 minutes or more.

Warm tomato soup with chickpeas and vegetables

Long, approximately 4-5 hours, chickpeas soak in water. In a thick saucepan, heat the olive oil. Add diced onions, leeks, peppers and tomatoes. Do not forget to add salt. Mix and briefly sauté over medium heat until the onions soften and become almost transparent.

Next, pour the broth, bring to a boil, add a little swollen chickpeas, fine-cut garlic, fresh herbs and season to taste with spices. Boil for 20 minutes, under slow reflux.

Chop coarsely cabbage, add to the soup, stir, bring the broth to a churning and reduce heat. Continue to cook on low heat for another 10 minutes, until tender.

Once the chickpeas fully swell and tomato soup will be noticeably thick, so you can already pouring.

is recommended to taste the sharpness and spice and sprinkle with herbs if necessary before serving, vegetable soup with chickpeas.