We’re almost out of the major soup season but not quite, and you can eat this soup hot or cold anyway. This blender soup is so quick & easy. Healthy and delicious too.
I used chickpeas but you could use any white bean. I cook my own beans because it’s cheaper and eliminates salt and any added preservatives, but you could substitute canned beans for expediency. I really like “chunky” crushed tomatoes, but regular crushed works too.
The herb is sage. I happened to have some of my own, but store-bought is fine.
Put 2 cups of water in blender.
Add 3 cups rinsed chickpeas (or white beans).
Add 1.5 to 2 cups canned tomatoes. (I used 1.5 cups because that’s what was left in the open can after I made spaghetti for lunch!)
If you, like me, love the kick of lemon juice, add 3 tablespoons lemon juice. If you’re not sure or want a milder flavor, start with 2 tablespoons or less.
Add your sage. I had about 2 teaspoons left so that’s what I used.
Add 1 teaspoon olive oil (it adds a nice flavor touch but can be eliminated to avoid any added calories/fat).
Lastly, I added a bit of freshly ground pepper. I add no salt because the canned tomatoes already have salt (and likely so would canned beans).