Chickpea-broccoli soup
2
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Garlic
1 large clove(s), minced
Water
2 cup(s)
Canned crushed tomatoes
1 cup(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Broccoli florets
2 cup(s), small
Canned chickpeas (garbanzo beans)
1 cup(s)
Grated Parmesan cheese
4 Tbsp
Instructions
1
Heat oil in medium saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2
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.
3
Ladle soup evenly into 4 bowls and sprinkle with Parmesan.
4
Per serving: about 1 cup soup and 1 tablespoon cheese
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