Italian Chickpea Soup

A bowl of tomato-based soup filled with chickpeas, diced potatoes, and carrots, garnished with fresh cilantro and sprinkled with black pepper. The soup has a rich, hearty appearance with a mix of vibrant colors.

This Italian chickpea soup simmers chickpeas, Yukon Gold potatoes, and veggies in a hearty tomato broth with rosemary and thyme. It's an easy chickpea potato soup that's filling, meatless, and makes ahead well for a potluck.

Course Dinner, Lunch, main course

Cuisine Italian

Diet Gluten Free, Vegetarian

Keyword easy, healthy, one-pot, soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings about 1½ cups (makes about 10 cups)

Calories 148

Author Gina Dickson

Ingredients

2 tablespoons olive oil
⅓ cup onion diced
½ cup celery diced
½ cup carrots diced
3 cloves garlic minced
1 teaspoon sweet paprika
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 cups Yukon Gold potatoes peeled and diced
5 cups vegetable stock
15 ounces crushed tomatoes canned
2 cans chickpeas 15 ounces each, drained and rinsed
Salt and pepper to taste

For Serving

Fresh parsley chopped
Freshly grated Parmesan cheese optional
Fresh lemon wedges optional

Instructions

Sauté the Vegetables

Heat the olive oil in a large soup pot over medium heat.
2 tablespoons olive oil
Add the onion, celery, and carrots. Cook for 6 to 8 minutes, stirring occasionally, until softened.
⅓ cup onion, ½ cup celery, ½ cup carrots
Add the garlic and cook 1 minute more.
3 cloves garlic

Bloom the Spices

Stir in the sweet paprika, rosemary, and thyme. Cook for 2 minutes, stirring often so the spices don't scorch.
1 teaspoon sweet paprika, ½ teaspoon dried rosemary, ½ teaspoon dried thyme

Simmer the Soup

Add the potatoes, vegetable stock, crushed tomatoes, chickpeas, and a pinch of salt and pepper. Stir well.
2 cups Yukon Gold potatoes, 5 cups vegetable stock, 15 ounces crushed tomatoes, 2 cans chickpeas, Salt and pepper
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the potatoes are fork-tender. Keep it at a gentle simmer, not a hard bubble, so you don't lose too much broth.
Taste and add more salt and pepper if needed.

Serve

Ladle the soup into bowls and give each bowl a squeeze of fresh lemon, if you like.
Fresh lemon wedges
Top with chopped parsley.
Fresh parsley
Set out the Parmesan with a grater so everyone can grate a little fresh Parmesan on top of their soup if they want to.
Freshly grated Parmesan cheese

Notes

Add More Veggies

Zucchini: Add 1 cup diced zucchini with the onion, celery, and carrots. Chop it small, about the same size as the carrots, so it cooks evenly.
Spinach: Stir in 1 cup chopped spinach during the last few minutes of cooking, just until it wilts.
Kale or Swiss chard: Use either one in place of the spinach.

Easy Swaps

Use red potatoes in place of the Yukon Golds.
Use chicken broth instead of vegetable stock.
Swap one can of the chickpeas for white beans, drained and rinsed.
Add a pinch of red pepper flakes with the herbs so the heat infuses into the soup.

Make It Creamy

Blend a portion of the soup with a stick blender and stir it back into the pot.

Make Ahead

Make the soup the day before, let it cool, and refrigerate overnight. Rewarm it on the stove until hot all the way through, then pour it into a preheated crockpot and set it on warm to serve.

Storage

Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for 2 to 3 months. Reheat on the stove or in the microwave, adding a splash of stock if it's thickened.

Serving Suggestions

Serve with crusty bread, steamed rice, or a fresh green salad for a complete meal.

Nutrition