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. Â
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. Â 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! Â Whenever days like this happen isn’t it wonderful to sit down to a nice big steamy bowl of Soup?
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!
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
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.
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. Â Buon Appetito!
Italian Chickpea Soup
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)
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!
Nutrition
Republished from February 4,2014.
Karen Romano says
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.
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. 🙂
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
Rosemary says
Hi Carmen, lucky you. Chickpeas are so good. I hope you enjoy the soup. Let me know. Rosemary
Tasty Details says
I love this dish! I’ve included a link to your recipe in my last post (weekly meal plan). Thanks!!
Patricia.
Rosemary says
Thanks so much Patricia, have a great week.
EriKa says
I love this soup so much! I’ve been making it everyday during the colder days!
Rosemary says
Thanks Erika, we love it too.
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.
Rosemary says
Hi DeAnna, sounds amazing with the meatballs. 🙂
Kourtney says
Can you use canned garbanzo beans?
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.
Jennie says
I’m going to have to try this–sounds so good!
Rose says
Hi Jennie, thanks hope you like it.
Lisa says
My grandmother made this soup and I have been looking for a similar recipe this looks close — thanks
Rose says
Hi Lisa, your welcome, I hope you like it!
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!!
rose says
Hi Laura, I enjoy linking up and thanks for having me. Hope you have great day too!
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!
rose says
Thanks very much and thanks for having me.
rose says
Thanks, I’m glad you like it.
huntfortheverybest says
this is a delicious soup!