Savor the light yet satisfying blend of crisp fennel and hearty chickpeas in this easy-to-make soup. Perfect for a quick, nutritious meal, it's a straightforward dish that delivers big on flavor. Ideal for cozy nights in or a healthy lunch option.
Prep Veggies: Kick things off by cutting the vegetables into bite-sized pieces. Make sure they're no larger than 1 to 2 inches for even cooking and a satisfying bite.
Sauté Basics: Fire up a large pot and sauté the onions and garlic until they're translucent.
Add More Veggies: Time to throw in the carrots, fennel, and celery. Stir fry for another 5 minutes.
Add liquid. Add your vegetable bullion, water, chickpeas, and Rosemary spring to the pot and bring it to a boil.
Simmer: Turn down the heat to a simmer and let all those amazing flavors meld for about 20 minutes. Remove the Rosemary sprig and add the sliced tomatoes.
Final Touch: Right before serving adjust seasoning with salt and pepper.