Roasted Fennel, Tomato, And Chickpea Soup Recipe

Name: Roasted Fennel, Tomato, And Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped fennel bulb (about 1 small bulb); 2 cups chopped onion; Cooking spray; 1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained; 2 teaspoons butter; 3 garlic cloves, minced; 2 (14-ounce) cans fat-free, lower-sodium chicken broth; 2 (14.5-ounce) cans organic diced tomatoes, undrained; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; Fresh flat-leaf parsley; 2 (6-inch) pitas, each cut into 8 wedges

Servings: persons

2 cups chopped fennel bulb (about 1 small bulb)
2 cups chopped onion
Cooking spray
1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained
2 teaspoons butter
3 garlic cloves, minced
2 (14-ounce) cans fat-free, lower-sodium chicken broth
2 (14.5-ounce) cans organic diced tomatoes, undrained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Fresh flat-leaf parsley
2 (6-inch) pitas, each cut into 8 wedges

1
Heat oven to 425u00b0.
2
Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425u00b0 for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.
3
Melt butter in a large saucepan over medium heat. Add garlic to pan, and cook for 1 minute, stirring occasionally. Add vegetable mixture, broth, and the next 3 ingredients (through salt) to pan, and bring to a boil. Cook for 3 minutes or until thoroughly heated. Remove from heat, and garnish with parsley. Serve with pita wedges.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chopped fennel bulb (about 1 small bulb), 2 cups chopped onion, Cooking spray, 1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained, and more.

Yes, Roasted Fennel, Tomato, And Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fennel, Tomato, And Chickpea Soup

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