Ingredients
>
2 tbsp vegetable oil
>
1 large onion, diced
>
2 cups frozen crinkle-cut carrots, thawed
>
1 (29 oz) can tomato puree
>
4 cups water
>
2 tbsp reduced-sodium vegetable or chicken broth base
>
1 (15.5 oz) can chickpeas, drained and rinsed
>
2 cups frozen cut green beans, thawed
>
1/2 loaf French or Italian bread, for serving
Steps
1
In a large pot, heat the oil on medium. Add the onion and carrots. Season with salt and pepper. Cook 8–10 min., until onion begins to soften, stirring often.
2
To pot, add the tomato purée and water. Heat to a simmer on high. Stir in the broth base until dissolved.
3
Add the chickpeas and green beans. Cook 5–10 min., until hot. Season with salt and pepper to taste. Serve with the bread.
