LEMON CHICKPEA SOUP

YOU'LL LOVE THIS GARBANZO BEAN SOUP!

INGREDIENT LIST

01 SAUTÉ

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02 SEASON

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03 BOIL

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04 WILT

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LEMON CHICKPEA SOUP

with pasta & parmesan

QUICK & SIMPLE

YOU'LL LOVE THIS GARBANZO BEAN SOUP!

- It's simple, cozy, & wholesome. - It's vegetarian but hearty enough for meat-lovers too. - SO flavorful - I make it at least once a month!

INGREDIENT LIST

Olive oil Shallots Carrots Celery Garlic Rosemary Red pepper flakes Chickpeas Bay leaves Parmesan Veggie broth Pasta Kale Lemon Salt & pepper

01 SAUTÉ

In a soup pot, sauté the shallots, carrots, & celery in olive oil until they're softened & brown on the edges. Season with salt & pepper.

02 SEASON

Stir in the garlic, rosemary, & red pepper flakes. Then, add the chickpeas, bay leaves, Parmesan rind, veggie broth, & water.

03 BOIL

Bring the soup to a boil and add the pasta. Cook until the pasta is al dente, according to package directions (usually 9-10 minutes).

04 WILT

During the last minute of cooking, add the kale and stir until wilted. Then, finish the dish with a squeeze of lemon juice.

MAKE THIS RECIPE FOR...

- Dinner parties - A weeknight dinner - Your vegetarian friends! - Meal prep - A cozy Sunday meal

SERVING IDEAS

This soup is a meal in itself, but you can always add a side dish! I like... - Green or Caesar salad - Roasted broccoli or green beans - Crusty bread

CAN I MAKE THIS RECIPE VEGAN?

Sure! For a vegan version, just leave out the Parmesan cheese. You can use a vegan alternative or add a dash of nutritional yeast at the end for that 'cheesy' flavor.

TIP!

Any time you buy Parmesan, don't throw those rinds away! Just save them in a bag, freeze them, and throw them into soup!

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. We invite you to gather around our table, share a bottle of wine, and enjoy each other’s company. Pull up a chair and and stay a while!