Cut the sweet potatoes into slabs and then into matchsticks. Chop into 1/4 inch cubes.
Cut the onion in half and remove the stem side and papery skin. Cut two times into the face of the onion with the knife parallel to the board.
Leaving the root side intact, slice across the onion. Then cut across the slices to create a small dice.
Peel and finely chop the garlic. Cut the ends off of the celery and chop.
Wash and peel the carrots. Cut the ends off of the carrots and cut them in half lengthwise. Chop.
Pick the rosemary leaves off of the stem and finely chop. Pick the basil leaves off of the stem and stack the leaves with the largest one on the outside. Roll the leaves together and chop them into thin strips.
Make using an instant pot.
Add oil to the inner pot. Press saute mode. Once warm, add in the onion, garlic and saute them for 30 seconds.Now add in remaining veggies, a can of chickpea and lentils, vegetable broth, rosemary, potatoes, salt, and pepper. Stir well to combine. Pour in the pasta sauce and do not stir.
Secure the lid turning the black knob to a sealing position. Cook for 3 minutes high pressure and perform natural pressure release.
After 15 minutes or once the silver pin drops down, carefully turn the knob to the venting position. Open the lid and add in fresh basil and cheese. Stir the soup. Taste the soup to adjust any seasoning if needed.
Making the soup on stove-top
Add olive oil to a large soup pot over high heat.
Add the chopped onion. Add the chopped garlic to the pot with the onion.
Toss in the chopped carrot and celery. Add the chopped rosemary to the soup pot with the vegetables. Saute for about 5 minutes.
Add the Vero Gusto® Sicilian Herb to the pot with the sauteed veggies.
Pour the veggie broth into the soup pot. Add the chopped potatoes to the soup.
Add the drained lentils and chickpeas. If you are using dry lentils, you will have to boil in the broth for about 15 extra minutes.
Bring to a boil. Cover and cook for about 5-8 minutes or until potatoes are cooked.
Season the soup to taste with salt and pepper. Top the soup with grated cheese and fresh basil.
ServingsMakes 8 servingsCost per serving $0.81Use leftover vegetables to make other recipes.
The soup is so good on its own without adding extra seasoning.
You may swap chickpea with canned white beans.
Swap russet potatoes with sweet potato.
If a fresh herb is unavailable then use the Italian dried herb blend.
This is a fantastic meal prep make ahead of time recipe.
It will stay well in the fridge for up to 2 days.
Freeze in one-time use portion size freezer-safe containers for up to 3 months.
Cut veggies into small cubes for faster cooking.
The soup will thicken as it cools. You may add more broth to rehydrate the leftovers.
Add a dash of chili flakes if you prefer some heat.