Chickpea Soup

Ingredients

• 1 teaspoon virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 celery stalk, sliced
• 1 carrot, sliced
• 1/2 small red bell pepper, diced
• 1 cup canned Italian plum tomatoes with liquid
• 1/2 tsp dried leaf basil, or 1-1/2 tsp chopped fresh basil
• 1 cup canned chickpeas (garbanzos), rinsed, drained
• 4 cups Chicken Broth
• Pepper to taste

Directions

1. In a non-stick saucepan, heat the oil and cook onion, garlic and celery 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 20 minutes.

Recipe Yield: Serves: 6 (1-cup) Servings

Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine

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