Spicy chickpea & broccoli soup
2
Points®
Total time: 1 hr 15 min • Prep: 5 min • Cook: 1 hr 10 min • Serves: 1 • Difficulty: Easy
Cooking for one made simple! Throw this recipe together in just 15 minutes and enjoy a delightful bowl full of fresh flavors. The piquant tomato broth, chickpeas and Parmesan cheese give a hint of Italy while the fresh broccoli adds a pop of color and a flavorful crunch. The hint of heat comes from the red pepper flakes which can be amped or reduced based on your taste. For a delicious variation on this soup, use cauliflower instead of broccoli and cannellini beans instead of chickpeas. Though you are sure to not miss the meat in this vegetarian soup, you can add cooked chicken breast, if desired. Simply stir in the chicken while the soup is coming to a boil.
Ingredients
Olive oil
1 tsp
Garlic clove
1 clove(s), small, minced
Low sodium vegetable broth
1 cup(s)
Canned crushed tomatoes
½ cup(s)
Table salt
⅛ tsp, or to taste
Red pepper flakes
⅛ tsp, or to taste
Broccoli
1 cup(s), chopped, small florets
Canned chickpeas (garbanzo beans)
½ cup(s), canned, rinsed and drained
Grated Parmesan cheese
2 tsp
Instructions
1
In small saucepan over medium heat, warm oil. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Add broth, tomatoes, salt, and red pepper flakes; bring to boil. Add broccoli and chickpeas; reduce heat and cover. Simmer, stirring occasionally, until broccoli is tender, about 5 minutes.
3
Transfer to bowl; sprinkle with Parmesan.
4
Serving size: 1 3/4 cups
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