Lentil Chickpea Soup Recipe with Rosemary & Garlic

Ingredients

• 1 jar Vero Gusto Sicilian Herb
• 4 tbsp extra virgin olive oil
• 2 stalks of celery, diced
• 2 carrots, diced
• 1 medium yellow onion, diced
• 1 sprig fresh rosemary, chopped
• 2 cloves garlic
• 1 can of chickpeas, drained [16oz]
• 1 can of lentils, drained [15oz]
• 2 quarts veggie broth
• 2 Idaho potatoes, peeled and diced
• 2/3 cup Romano cheese
• 2 tbsp basil, julienned

Directions

1. Sauté celery, carrots, onion, with garlic, rosemary and 4 tbsp olive oil for 5 minutes over high heat.
2. Then, stir in Vero Gusto, veggie broth, potatoes, chickpeas and lentils and bring to boil.
3. Simmer for 5 minutes until potatoes are cooked and flavors are well combined. Serve with Romano cheese and fresh basil on top.