What a lovely surprise it was to have Sarah Elsea walk into my old work a few years ago! From day one, the two of us bonded over our shared love of J.Crew’s tissue turtlenecks, candy, wedding planning, and now blogging. Even though we don’t work together anymore (ICYMI, I moved to Chicago), we still chat several times a week to check in on each other and vent about what’s happening in our lives.
Sarah and I started our blogs around the same time and we’ve been helping each other figure this whole #bloggerlife out. I think together, we have a total of maybe 300 followers, but we’re getting there?!
When Sarah shared her easy baked chickpea recipe, I knew I had to share it with my followers. So… head on over to Sarah’s page, give her a follow, and try out this awesome recipe. I know I will!
I first encountered the recipe for this Italian tomato & garbanzo bean soup through Hello Fresh and I’ll admit that initially, I was skeptical. I didn’t think that chickpeas, or garbanzo beans to you official folks, belonged in a soup. Long story short, I was quickly proven wrong and they’re actually my favorite part of this recipe. I’ve tweaked a few things and made the process even more foolproof, making this one of my favorite go-to meals when the weather turns cooler.
This dump-everything-in-a-pot-and-let-it-simmer recipe is SO easy and the end result is a hearty, makes-your-soul-feel-good, semi-healthy bowl of yumminess. Intrigued yet?
Here’s what you’ll need:
- 1 large can of crushed tomatoes
- 1 can garbanzo beans
- 1.5 cups (ish) chicken stock (you can easily swap this for veggie broth to make this vegetarian friendly!)
- Celery, onions, & carrots (I made it easy and used this mirepoix mix)
- Garlic (I used 3 cloves, but you go with what your heart tells you on this one)
- Italian herb seasoning
- Shredded Parmesan cheese for garnish
Here’s what you do:
- Mince garlic.
- In a relatively large pan, heat a drizzle of olive oil over medium-high heat.
- Dump the whole mirepoix mix bag into pan and stir occasionally until veggies are softened, 3-4 minutes. Season with Italian herb seasoning, salt, and pepper.
- Add minced garlic to pan and stir combo for an additional minute or until super fragrant.
- Pour entire cans of crushed tomatoes & garbanzo beans into pan.
- Add in 1.5 cups of chicken stock and bring to a boil.
- Cover, lower heat, and let stand for 20-25 minutes.
- Divide into bowls & garnish with shredded parm – enjoy!
Do you have a go-to cool weather soup? Leave a note here or on Instagram with your favorite winter soup!