Soup
Chickpea vegetable soup
Ingredients
- 1 tbsp. olive oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 large carrots, peeled and diced
- 3 cups water
- 3 cups Canton Original fondue broth
- ¼ cup tomato paste
- 1 can diced tomatoes, 796 mL
- 1 can chickpeas, 540 mL, rinsed and drained
- 1 cup small soup vermicelli
- ¼ cup fresh parsley, chopped
- 1 tbsp. lemon juice
- Salt and freshly ground pepper
Directions
- In a saucepan, heat olive oil and fry onion, celery, and carrots for 4 to 5 minutes.
- Pour in water, broth, tomato paste, and diced tomatoes, mix well, and simmer for 15 minutes.
- Add chickpeas and vermicelli. Cook for another 10 minutes.
- Stir in parsley and lemon juice, then season.
- Adjust seasoning as needed and serve immediately.
