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Italian Chickpea Soup

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 Italian Chickpea Soup is a delicious and healthy Soup Recipe. The perfect Comfort food soup for cold Fall or Winter days. A tasty lunch or dinner soup idea.

This Chickpea Soup is full of carrots, celery, fresh herbs and chickpeas. Pick your favourite short pasta and make a big pot full!

Italian Chickpea Soup is one of our favourites that I make at least once a week in the colder months. I make a big pot full so we even have enough for dinner too!

Today is one of those days or should I say another one of those days with no sun. It has been raining and I am not kidding for a month!

Some people say better rain than snow, but I am not too sure about that! Whenever days like this happen isn’t it wonderful to sit down to a nice big steamy bowl of Soup?

Italian Chickpea Soup is a delicious Healthy Vegan/Vegetarian Soup Recipe, a must try. Healthy & Delicious, the whole family will love it.

chickpea soup in the pot before cooked

We are a soup loving family, the more veggies the better! Sometimes there is nothing like it, especially a soup full of Chickpeas, just like this Italian Chickpea Soup.

More Delicious Soup Recipes you may enjoy!

Easy Italian Fish Soup

Italian Vegetable Soup

Minestrina Italian Feel Good Soup

If you have never tried them before this is a delicious Soup Recipe to start with. Very easy. The best way is to buy some dry chickpeas and soak them overnight. I would not recommend canned for this soup.

Chickpea Soup

cooked chickpea soup in a bowl

Rinse and drain them and add them to a big pot with a little tomato purée, spices and chopped carrots and celery. A little like a Chickpea Tomato Soup.

Let it all cook slowly and when everything is cooked add a little more water and your favourite short Pasta.

chickpea soup in a bowl with parmesan cheese

Believe me this will become one of your favourite Winter soups, topped with a sprinkle of freshly grated Parmesan Cheese and you can’t get better than that!

What a delicious way to pass those dreary Winter days. Buon Appetito!

cooked chickpea soup in a bowl with parmesan cheese

chickpea soup in a bowl with parmesan cheese

Italian Chickpea Soup

Rosemary Molloy
Italian Chickpea Soup is a delicious Healthy Vegan/Vegetarian Soup Recipe, a must try. Healthy & Delicious, the whole family will love it.
4.70 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Dish
Cuisine Italian
Servings 5 servings
Calories 202 kcal

Ingredients
 
 

  • 1 cup dried chick peas soaked overnight in 5 cups of water garbanzo beans, rinse before cooking* (2 cups soaked)
  • 2 tablespoons olive oil
  • 1 -2 cloves garlic (chopped)
  • 2 carrots (chopped)
  • 1 -2 celery stalks (chopped)
  • 1/2 - 1 teaspoon salt
  • 1/2 teaspoon basil
  • 1 teaspoon oregano
  • dash of thyme
  • 1-2 tablespoons fresh Italian parsley
  • hot pepper flakes to taste
  • 1/2 cup tomato puree
  • 4 1/2 cups of water
  • 1 cup dried small pasta (I used small wheels)

*Canned chickpeas can be used instead, 2 small cans, drain first before adding.

    Instructions
     

    • In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.
    •  Cook for approximately 50 to 60 minutes (don't be scared to taste, you must taste, you have to taste for salt and doneness). Once the beans are tender, add another cup of water (depending how soupy you like it you may want to add more water) bring to a boil and immediately add the small pasta (this is where you must taste again for salt) again stirring occasionally (so pasta doesn't stick to the bottom) and cook till al dente (about 5 minutes for small pasta). 
    • When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!

    Notes

    If using canned chickpeas then adjust the recipe as follows: In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water cook over medium heat till boiling, stirring until all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally for about 15 minutes, then add the canned chickpeas and stir to combine, continue cooking for about 15-20 minutes and continue with the recipe.

    Nutrition

    Calories: 202kcalCarbohydrates: 29gProtein: 6gFat: 6gSodium: 28mgPotassium: 335mgFiber: 4gSugar: 4gVitamin A: 4275IUVitamin C: 5.7mgCalcium: 40mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Republished from February 4,2014.

    Comments

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    1. Deborah Roy says

      Love this soup. I will admit I added a small onion and used chicken broth instead of water. Very tasty!

      Reply

    2. Alison says

      Hello! Going to attempt to cook this while staying home. I only have canned garbanzo beans. I know it’s not recommended but, you know, desperate times… Anyway, just wondering if that would greatly alter any part of the recipe? How long to boil them, for example? Thanks so much.

      Reply

      • Rosemary says

        Hi Alison, I totally understand, it will greatly reduce your cooking time, so I would advise adding the garbanzo beans after about 15-20 minutes, then continue cooking for about 15 minutes, then continue with the recipe.

        Reply

    3. Karen Romano says

      5 stars
      Thank you Rosemary, for posting a delicious recipe that does not contain onions! Some of us simply cannot tolerate them, and onion-less recipes are very difficult to find.

      Reply

      • Rosemary says

        Hi Karen, your welcome, my eldest daughter is alergic to onions so when she is home I can’t use them so I understand. Have a great day. 🙂

        Reply

    4. carmen fenech says

      I am cooking this soup right now,looks delicous.I have lots of chick peas,my husband grows them and when they get dried he makes dips with hummus.Now I have a new way of using them,thanks

      Reply

    5. Tasty Details says

      5 stars
      I love this dish! I’ve included a link to your recipe in my last post (weekly meal plan). Thanks!!
      Patricia.

      Reply

    7. DeAnna says

      I was looking for a soup to use my chickpeas in and this looks like a winner. I am going to try it today with some leftover meatballs I have on hand. Thank you for the recipe and I did save / pin it.

      Reply

      • Rosemary says

        Hi Kourtney, yes you can, but since they are already cooked,you are going to need way less time, so it might be better to simmer everything, and just add the beans and pasta last. I have never cooked with canned but I imagine by the time the pasta is cooked they would be ready too. Hope that helps, let me know.

        Reply

    11. Laura@Baking In Pyjamas says

      This soup looks perfect for those cold days you talk of, I hate those days. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply

    12. creativekkids says

      I love minestrone soup! Thanks for sharing your recipe, and it looks fantastic in the pictures! Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!

      Reply

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