Soup is one of those things that seems (to me) like it would be hard to make, but when you really get down to it, it’s basically just throwing a bunch of stuff into a pot, mixing it around and waiting.
It’s not that hard! It’s kind of like smoky eyes. A little bit of practice, and you start to figure out how the pieces fit together. Then it’s not that hard to execute.
Soup is my favorite thing to eat when I’m feeling under the weather (I’m still getting over that cold), and I made this chickpea tomato soup last night from a recipe on skinnytaste.com. It turned out SO delicious. I can’t wait to make it again, but I think I’m going to double everything and make twice as much. Then I’ll freeze the extra.
It was kind of a last-minute decision, and I didn’t have the fresh herbs, so I substituted them for dry herbs from my cupboard.
I used my new Dutch oven (got it from Target last month), and I freakin’ love that thing. How did I make it this long without a Dutch oven??
This is basically the same as the recipe on Skinnytaste, but I started by warming a teaspoon of olive oil in a medium sauce pan. Then I dropped in the chopped celery, carrots, onion (I used shallots because I had them) and garlic and cooked until they got nice and soft.
Then I poured in the broth and made a point of scraping up any bits of veggies that got stuck to the bottom of the pan, because it would add flavor to the soup.
After the broth, I added two cans of chickpeas (drained and washed), a big can of diced tomatoes (I think the original recipe listed crushed tomatoes, but I had diced), Parmesan and the herbs. I stirred it all together, then put the top on the pot and let it cook on low for 30 minutes.