Meatless Monday - Italian Chickpea Soup

I like eating soup out of big mugs.  Especially big mugs I got on my honeymoon!  This soup from Vegetarian Times wasn't my favorite.  I think it was a texture thing for.  But was plenty of flavor and my 10-month-old daughter loved it!


4 cups low-sodium vegetable broth
1 medium onion, chopped (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 small bay leaf
1 tsp. dried thyme
1 tsp. dried oregano
1/8-1/4 tsp. cayenne pepper
2 16-oz. cans chickpeas, rinsed and drained
2 large sweet potatoes, peeled and cut into 1/2-inch cubes (6 cups)
1 stalk celery, finely diced (1/2 cup)
1 Tbs. Dijon mustard
1/3 cup chopped fresh parsley, plus a few sprigs for garnish


Bring broth, onion, garlic, bay leaf, thyme, oregano, cayenne pepper, and 2 cups water to a boil in large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard, and simmer 10 to 12 minutes more, or until vegetables are very soft.

Mash vegetables and chickpeas to chunky purée with potato masher or large spoon. (Chickpeas will remain mostly whole.) Stir in parsley, and season with salt and pepper, if desired. Garnish each serving with parsley sprig (or use feta like I did!).