Turn to this super simple vegetarian soup when you’re looking for a quick dinner or make-ahead lunch item you can take to work. You can partner it with a garden salad to keep the meal light or accompany it with some cheese toast for dunking if you’re looking for something a little heartier. We used regular canned tomatoes, but a flavored variety would work fine too. For a delicious variation, use cauliflower instead of the broccoli and cannellini beans instead of the chickpeas. Before adding the garlic to the saucepan, chop a small onion and cook it in the oil until softened, about 5 minutes.
1 large clove(s), minced
Canned crushed tomatoes
2 cup(s), small
Grated Parmesan cheese
- Heat oil in medium saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add water, tomatoes, salt, and pepper and bring to boil. Add broccoli and chickpeas; reduce heat and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes.
- Ladle soup evenly into 4 bowls and sprinkle with Parmesan.
- Per serving: about 1 cup soup and 1 tablespoon cheese