Chickpea Soup
User Reviews
4.8
Chickpea Soup
Description
Chickpea Soup starts by sautéing onion, carrot, and celery until tender, then adding garlic and herbs for aroma. Chickpeas, diced potatoes, and vegetable broth are added and simmered until potatoes soften. Part of the soup is pureed to thicken without losing all texture. Kale, Parmesan cheese, and lemon juice are stirred in last to add freshness, earthiness, and subtle tang.
The soup offers a hearty yet light feel, balancing creamy thickness from the partially blended base with the bite of whole chickpeas and vegetables. The Parmesan adds umami and richness, while lemon juice brightens flavors. It works as a nourishing option for any meal, pairing well with rustic bread.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 carrot diced, medium
- 2 celery diced, ribs
- 3 garlic minced, cloves
- 1 bay leaf
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- crushed red pepper flakes dash
- 2 (15 ounce) chickpeas rinsed and drained, canned
- 2 Yukon Gold potato peeled and 1/2-inch diced (about 1 1/2 cups
- 4 cups vegetable broth
- 2 cups kale chopped
- 1/4 cup Parmesan Cheese plus more for serving, grated
- lemon juice of 1
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the bay leaf, thyme, rosemary, salt, pepper, and crushed red pepper flakes.
- Stir in the chickpeas, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer. Place the lid on the pot, leaving a little crack so some steam can escape. Simmer for 15 to 20 minutes, or until the potatoes are fork tender.
- Remove the bay leaf. Use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. (If you don’t have an immersion blender, you can carefully transfer 2 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot).
- Stir in the kale, Parmesan cheese, and lemon juice. Taste and season with additional salt and pepper, if necessary. Ladle the soup into bowls. Garnish with extra Parmesan cheese, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 992mg | 41% |
| Potassium | 842mg | 18% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 6052IU | 121% |
| Vitamin C | 37mg | 41% |
| Calcium | 188mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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