This is one of those healthy pureed chickpea soups that taste absolutely delicious and you must try! Unlike many Italian soups, I made this Italian soup to be free of sodium, pasta and tomatoes. It's super easy to make and full of nutrition, protein and flavor. Make it tonight!
Add onion and saute for 8 minutes until tender over medium heat stirring occasionally.
Add garlic and saute for 1 minute or until aromatic. Do not let burn!
Add celery and carrots and saute for about 5 minutes
Add in water and/or stock, chickpeas and cannellini beans
Bring to boil then reduce to simmer for 30 minutes. (stir occasionally)
When finished, put through a blender or food processor
Serve warm and enjoy! Top with sour cream if you allow dairy.
TIP #1: I used water and no stock, but adding at least some stock will give it more depth and flavor.
TIP #2: If the soup is too runny or thin, add another can of cannellini beans or chick peas or even both!
TIP #3: Freeze what you do not eat for later.
TIP #4: Some side dishes are Italian Green Salad and Italian Toasted Bread.