Instant pot Tuscan tomato chickpea soup recipe. This chickpea tomato soup is super tasty and perfect for a chilly winter evening. You can also enjoy it with a grilled cheese sandwich – it makes for a great, protein-rich vegetarian dish.
After a long day at work, nothing cures your hunger like this amazing tomato soup. The veggies and chickpeas make it super soupy and thick.
Garbanzo beans are low in calories and fat, but high in protein, fiber, and many vitamins like vitamin K. This means they can be both a nutritious snack and a filling meal. Leftovers freeze well so it’s also a great make-ahead meal to have handy at work. You can easily grab a portion on your way out the door and enjoy an easy lunch.
You can always save leftover food for the next time you have to meal prep. Divide up the rest and keep it covered in the fridge for up to 4 days. To reheat, microwave it in a series of short bursts until cooked through.
What to serve with this yummy soup
Serving this on its own is a good idea, but if you want to have it with something else, try a simple salad and whole-grain baguette. It might also go well with some grilled cheese!
Instant Pot Tuscan Tomato Chickpea Soup Recipe
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Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced zucchini
- 2 garlic cloves, peeled and minced
- 2 15 oz cans (450 ml each) chickpeas, rinsed and drained
- 2 ripe tomatoes, sliced
- 3 cups (750 ml) vegetable broth
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tablespoons chopped fresh basil
- freshly ground black pepper, to taste
- 1/4 cup shredded Parmesan cheese
Instructions
Heat the olive oil in a large nonstick skillet over medium heat.
Add the carrots, garlic, celery, and onion. Saute, stirring occasionally, until tender and fragrant, for about 5-6 minutes.
Remove cooked vegetables from the skillet and transfer them to an instant pot.
Add the broth, tomatoes, zucchinis, chickpeas, Parmesan cheese, and black pepper. Stir well.
Add rosemary, bay leaves, and basil. Mix again.
Cover the pot and lock the lid. Set the machine to ook to high pressure. Set the timer to cook for 15 minutes.
Using the natural release method, bring pressure to normal.
Carefully unlock and open the lid. Discard bay leaves and rosemary sprig.
Ladle the soup into soup bowls. Sprinkle each bowl with extra Parmesan cheese. Serve hot.
