This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc.

Linda

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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.

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Nutrition Facts

193 calories; protein 6.2g 13% DV; carbohydrates 26.8g 9% DV; fat 8g 12% DV; cholesterolmg; sodium 763.3mg 31% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/07/2003
I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time and it turned out wonderfully! I added some salt to the recipe extra mushrooms some diced canned tomatoes and a TON of chopped spinach -- I served it to friends who immediately asked for the recipe including my variations to it! Read More
(32)

Most helpful critical review

Rating: 2 stars
03/21/2003
Not as flavorful and good as I hoped it would be. Read More
(9)
20 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/07/2003
I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time and it turned out wonderfully! I added some salt to the recipe extra mushrooms some diced canned tomatoes and a TON of chopped spinach -- I served it to friends who immediately asked for the recipe including my variations to it! Read More
(32)
Rating: 5 stars
05/17/2003
I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil about 1 pound of mushrooms lots of garlic 1 tablespoon Italian seasoning salt 2 8 oz. cans of tomato sauce and 1 can diced tomatoes with onion & garlic. Add spinach second to last and beans very last. This made a large amount and was even very good warmed up the second time around! Read More
(22)
Rating: 2 stars
03/21/2003
Not as flavorful and good as I hoped it would be. Read More
(9)
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Rating: 4 stars
10/31/2011
Four Stars but you have to modify the hearty basic recipe if you want robust flavor too. I read a few reviews and made my version (this rendition at least) by adding diced tomatoes shredded red cabbage pre-cooked pasta (left over linguini cut to 1 to 2 inch lengths) chopped hot peppers and replaced vegetable broth for water. Next time I am going to use frozen cut okra and rice. After that maybe I'll add canned black beans (drained and rinsed) and extra cayenne for a south-of-the-border version. Read More
(5)
Rating: 5 stars
02/29/2004
This recipe is excellent if you use 3 cups of water with 3 (Maggi)vegetable bouillon cubes instead of plain water as the recipe calls for. I also added 1 pkg of frozen spinach & about 6 to 7 cloves of garlic instead of just 1. I also used 1 1/2 cans of tomato sauce. These changes give it wonderful flavor. Read More
(4)
Rating: 5 stars
09/19/2011
Awesome recipe! I added diced potatoes frozen corn and celery. Will be making lots more. Read More
(3)
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Rating: 3 stars
02/22/2011
I found the original recipe lacking. I followed some of the review suggestions...added veggie stock corn spinach and salt. Yummy. I also added the picture! Read More
(3)
Rating: 5 stars
03/01/2010
My husband loves this soup and he is a really picky eater so yeah!! Read More
(1)
Rating: 5 stars
02/06/2009
my Grandma and boyfriend both loved this recipe! I added a bunch of spinach a can of corn and a can of diced tomatoes. I also added a little sea salt. Deeeeeelicious!!! Read More