Italian Chickpea Soup
The ultimate comfort food, Italian Chickpea Soup is a warm, hearty dish packed with protein and flavor. This easy weeknight dinner is perfect when you crave something nourishing and wholesome. Make it tonight for a cozy meal that will leave you satisfied!
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Large Pot
- Skillet
- Blender
- Saucepan
- Peeler
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion finely chopped
- 1 medium carrot peeled and finely chopped
- 1 medium potato peeled and finely cubed
- 1 clove garlic grated
- 2 cans chickpeas rinsed and drained (15.5 oz each)
- 1 tablespoon rosemary finely chopped
- 1 teaspoon thyme finely chopped
- sea salt and freshly cracked black pepper to taste
- 4 cups vegetable stock
- 9 oz short pasta (such as ditali, shells, or mezzi rigatoni)
Instructions
- Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion and sauté until it becomes translucent, about 3 to 4 minutes. Stir to avoid browning.
- Next, add the carrot and potato. Continue to sauté for another 2 to 3 minutes, allowing them to soften. The smell should be delightful!
- Incorporate the grated garlic, chickpeas, rosemary, and thyme. Stir together and let cook for about 5 minutes, adding a splash of water if it looks too dry.
- Season with a generous pinch of sea salt and freshly cracked black pepper. Taste the mixture to ensure it’s well-flavored.
- If you’d like a creamier texture, take out a third of the vegetable and chickpea mix and blend it with a ladle of vegetable stock. Return this back to the pot.
- Pour in the remaining vegetable stock, cover with a lid, and bring to a boil. Reduce the heat and simmer for 5 to 7 minutes.
- Add the short pasta to the pot, cooking for about 10 minutes or until tender. Stir occasionally to ensure even cooking.
- Taste the soup and adjust seasonings as necessary. For extra richness, drizzle with the remaining 1 tablespoon of olive oil before serving.
- Remove from heat and divide the soup into bowls. Garnish with additional black pepper if desired. Serve hot!
Notes
- Storage: Store leftover pasta in an airtight container; it will keep well in the fridge for up to 2 days.
- Freezing: You can freeze the soup without the pasta for up to 3 months. Just add freshly cooked pasta when reheating.
- Pairing: Serve with fresh crusty bread or a side salad for a complete meal.
- Veggie Variations: Feel free to add other vegetables like spinach, kale, or zucchini to boost nutrition.
- Herb Swaps: Try using different herbs such as dill or parsley for a fresh twist.
- Cheese Finish: A sprinkle of grated cheese like parmesan on top before serving can add a delightful touch.