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Time
35 min
Level
Basic
Author
hellofresh

Italian Tomato and Chickpea Soup | with Cheesy Ciabatta Garlic Bread

veggie
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and halve carrot lengthwise; thinly slice crosswise into half-moons. Dice celery. Halve, peel, and dice onion. Mince or grate garlic. Trim, then thinly slice scallions, separating whites from greens. Halve ciabatta.
2
Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot, celery, onion, scallion whites, half the garlic, and half the Italian seasoning. Season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes.
3
Stir chickpeas, tomatoes, stock concentrate, and 1½ cups water into pot. Bring to a boil, then reduce to a simmer. Cook until veggies have softened, about 15 minutes. Turn off heat; season with salt and pepper (to taste).
4
Place ciabatta on a baking sheet. Toast in oven until crispy, 3-5 minutes.
5
While ciabatta toasts, combine 2 TBSP butter and remaining garlic in a small bowl. Cover with plastic wrap and microwave until melted, 15-30 seconds. Once ciabatta is toasted, brush with garlic butter and sprinkle with half the Parmesan. Return to oven until cheese is melted, about 1 minute more.
6
Divide soup between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with garlic bread on the side.
Micro nutrients
Total weight
577.98g
Carbs
150.03g
Dietary fiber
40.95g
Sugar
33.83g
Fats
32.74g
Saturated
11.53g
Poly
5.88g
Mono
8.56g
Trans
0.4g
Proteins
47.73g
Calcium
79.35%
Iron
170.15%
Magnesium
109.15%
Vitamin C
99.12%
Vitamin A
284.47%
Vitamin B6
0mg
Vitamin D
1.4%
Vitamin B12
21.04%
Sodium
69.01%
Potassium
113.5%
Cholesterol
27.69%
Percentages are based on a diet of 2000 calories a day.
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