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Italian Tomato and Chickpea Soup

Italian Tomato and Chickpea Soup

with Cheesy Ciabatta Garlic Bread

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Studded with chunky veggies and creamy chickpeas (aka: ceci in Italian), this hearty soup gets its superior flavor from crushed ripe tomatoes, rich vegetable stock concentrate, and our special blend of Italian herbs. With ingredients of such gusto, you can say goodbye to hours of simmering.

Tags:Veggie
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Carrots

3 unit

Celery

1 unit

Yellow Onion

2 clove

Garlic

2 unit

Scallions

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

1 unit

Veggie Stock Concentrate

13.4 ounce

Chickpeas

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate83 g
Sugar14 g
Dietary Fiber18 g
Protein28 g
Cholesterol45 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Baking Sheet
Plastic Wrap
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and halve carrot lengthwise; thinly slice crosswise into half-moons. Dice celery. Halve, peel, and dice onion. Mince or grate garlic. Trim, then thinly slice scallions, separating whites from greens. Halve ciabatta.

2

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot, celery, onion, scallion whites, half the garlic, and half the Italian seasoning. Season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes.

3

Stir chickpeas, tomatoes, stock concentrate, and 1½ cups water into pot. Bring to a boil, then reduce to a simmer. Cook until veggies have softened, about 15 minutes. Turn off heat; season with salt and pepper (to taste).

4

Place ciabatta on a baking sheet. Toast in oven until crispy, 3-5 minutes.

5

While ciabatta toasts, combine 2 TBSP butter and remaining garlic in a small bowl. Cover with plastic wrap and microwave until melted, 15-30 seconds. Once ciabatta is toasted, brush with garlic butter and sprinkle with half the Parmesan. Return to oven until cheese is melted, about 1 minute more.

6

Divide soup between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with garlic bread on the side.