Ingredients
- 1 large onion, finely chopped
- 2 medium carrots, thinly sliced crosswise
- 1 celery rib (from inner part of bunch), thinly sliced
- 3 garlic cloves, finely chopped
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups reduced-sodium chicken broth (16 fluid ounces)
- 2 cups water
- 1 (19-ounce) can chickpeas (2 cups), rinsed and drained
- 1/2 teaspoon black pepper
- 5 oz baby arugula (8 cups loosely packed)
Description
Chickpeas Add Meaty Body To A Home-style Vegetable Soup; Round Out The Flavors With A Sprinkling Of Grated Cheese.
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