claire freehafer

ingredients

• 26.8 oz chickpeas
• 2 carrots, peeled and sliced into half-moons
• 6 celery, diced
• 2 yellow onions, diced
• 27.52 oz crushed tomatoes
• 2 cloves garlic, minced
• 4 scallions, thinly sliced
• 2 tbsp of italian seasoning
• 3 cups of vegetable stock
• ½ cup parmesan cheese
• 4 tbsp butter

instructions

1. adjust rack to middle position and preheat oven to 425 degrees.

2. heat a large drizzle of olive oil in a large pot over medium-high heat. add carrot, celery, onion, scallion whites, garlic, and half the italian seasoning. season with salt and pepper. cook, stirring, until slightly softened, 3-4 minutes.

3. stir chickpeas, tomatoes, and vegetable stock 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 pepepr.

4. divide soup between bowls. sprinkle with scallion greens and parmesan.