Soup is such an awesome thing. Its easy to make and is even better the next day. This is one of my favorites because its not heavy but is totally filling. Great with a nice salad and some bread it can work as the main attraction, or as the starter for a bigger meal.  Plus its great for lunch the next day too. Its also low in calories, so you don’t have to feel bad about having a second…or third bowl!

Smoky Chickpea and Potato Soup

Yield: 4- 1 cup servings          Prep Time: 10 minutes         Cooking Time: 36 minutes

Ingredients:

2 Tablespoons evoo

1 onion, small diced

2 celery stalks, small diced

1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dry, finely chopped)

3 garlic cloves, pressed

¾ teaspoons smoked paprika

1 1/4 teaspoon salt

3 cups vegetable stock

1- 14 oz can diced fire roasted tomatoes

1- 14.5 oz can chickpeas

1 Tablespoon tomato paste

1-2 medium potatoes, medium diced

2 bay leaves

Procedure:

Heat olive oil in a large, pot and add the onion and celery. Saute for about 5 minutes or until the vegetables begin to soften.

Add rosemary, garlic, smoked paprika and salt, and heat for one minute or until herbs become fragrant.

Add vegetable stock, canned tomatoes, chicpeas, tomato paste, potatoes and bay leaves. Bring to a boil. Lower the heat and simmer for 20 minutes. Test potatoes to make sure they are  fork tender.  Turn off the heat and let sit for at least 10 minutes. Longer is better!

Discard the bay leaves. Taste and adjust the seasonings.

*Note: Just letting it rest for 1 hour is going to deepen the flavors, but let it sit in the fridge overnight  and its on!!