Appetizers • Sides • Vegetarian
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
- Sauté celery, carrots, onion, with garlic, rosemary and 4 tbsp olive oil for 5 minutes over high heat.
- Then, stir in Vero Gusto, veggie broth, potatoes, chickpeas and lentils and bring to boil.
- Simmer for 5 minutes until potatoes are cooked and flavors are well combined. Serve with Romano cheese and fresh basil on top.
Featured Sauce
Nutrition Profile
Like this recipe? 21
People who liked this recipe also liked...
All Recipes
- Favorites
- Appetizers
- Chicken & Seafood
- Pasta & Pizza
- Sides
- Vegetarian