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Rosemary Tomato Chickpea Soup

The Blender Girl
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

(14.5-ounce/411) can diced tomatoes

1 1/2 cups

Chard, loosely packed

3 cups

Chickpeas, cooked

2 tbsp

Garlic

1/4 cup

Green onion

1 tbsp

Rosemary, fresh

1/2 cup

Sun-dried tomatoes

1/2 tsp

Thyme, fresh

1/2 cup

Yellow onion

5 cups

Vegetable broth

1

Black pepper, Freshly ground

1 tsp

Celtic sea salt

1/8 tsp

Red pepper flakes

1 tsp

Grapeseed oil