Appetizers Sides Vegetarian

Lentil Chickpea Soup Recipe with Rosemary & Garlic

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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
  • ⅔ cup Romano cheese
  • 2 tbsp basil, julienned

Directions

  1. Sauté celery, carrots, onion, with garlic, rosemary and 2 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.

Nutrition Profile

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