Creamy Tuscan Chickpea Soup

Creamy Tuscan Chickpea Soup 🍅🥥🌿🍲

A warm, creamy, and cozy soup that is packed with a variety of flavors from different herbs, spices, and add-ins. A perfect way to end the cold season before the warmth of Spring brings in new and vibrant recipes. Enjoy!

Servings: 10
Serving Size: 10 fluid oz.
Macros per Serving: 373 cal, 15g P, 35g C, 10g F
Price per Serving: $3.00
Estimated Cook Time: 45 min

Ingredients:
-30oz. canned chickpeas, rinsed
-15 oz. canned lentils, rinsed
-15 oz. canned white beans, rinsed
-15 oz. canned coconut milk
-16 fluid oz. water
-3 cups fresh baby spinach
-1/3 cup nutritional yeast or parmesan
-1/4 cup sun-dried tomatoes, julienne cut
-1 medium sweet onion, small diced
-3 tbs minced garlic
-1 tbs tomato paste
-1 tsp onion powder
-1 tsp garlic powder
-1 tsp smoked paprika
-1 tsp dried oregano
-1 tsp dried basil
-1 tsp dried parsley
-1/2 tsp cayenne pepper
-salt and pepper to taste
-juice of 1 lemon
-pesto for serving
-2 tbs olive oil for cooking

Instructions:
-set Dutch oven or pot on medium heat and add oil
-add onions and sauté for 3-4 min until translucent
-add in garlic and pepper; mix and sauté for 1 min
-mix in chickpeas and sun-dried tomatoes; mix and sauté for 1 min
-add in spices, herbs, and tomato paste; mix and cook down tomato paste for 1 min
-mix in water, cover, and simmer for 10 min
-mix in lentils, white beans, coconut milk, and nutritional yeast
-cover and simmer for another 10 min
-remove one-third of the lentils, chickpeas, and beans, and add into a large container
-use an immersion blender to blend until smooth
-add blended contents back into the pot and mix well
-turn off the heat and mix in lemon juice, spinach, and more salt if needed
-top with pesto before serving
-divide equally into containers and store in the fridge for up to 5 days or in the freezer for up to 6 months

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