White Bean Cabbage Potato Soup


Easy to pull together with pantry ingredients, this Tomato Chickpea Soup is garlicky, and rich with just a hint of rosemary!

Recipe Snapshot

Total Time

55 min





Prep Time

15 min


Cook Time

40 min



– In a Dutch oven or soup pot, add the olive oil and heat until shimmering. Stir in the onions. Saute until slightly softened. Stir in the garlic and cook.


– To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally.


– Remove from heat. Puree the soup until creamy. Heat on medium low until warmed through.


– Stir in the balsamic vinegar and squeeze in the juice. Stir and taste to adjust salt. Ladle into soup bowls, add a sprinkle of parmesan and garnish with fresh rosemary if desired. Serve with crusty bread.

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