Italian vegetable and chickpea soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | Onion; finely chopped | |
| 1 | Garlic clove; crushed | |
| 1 | Celery stick; chopped | |
| 1 | Carrot; chopped | |
| 1 | pack | MAGGI Beef & Country Vegetable Soup Mix |
| 2 | cups | Water |
| 1 | 400 gram can tomatoes in juice; chopped | |
| 1 | teaspoon | Dried oregano |
| 1 | 300 gram can chickpeas; drained and rinsed | |
| 1 | bunch | Spinach; chopped |
Directions
Heat the oil in a large saucepan.
Add the onion, garlic, celery and carrot and cook for 4-5 minutes.
Combine the soup mix and water. Add to the pan with the tomatoes, juice and oregano.
Bring to the boil, stirring, then cover and simmer for 10 minutes.
Add the spinach and chickpeas. Simmer, uncovered, for 3-4 minutes or until the spinach is cooked.
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