Italian Chickpea Vegetable Soup

Name: Italian Chickpea Vegetable Soup
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 -6
Ingredients: 2 tbsp. butter; 1 yellow onion; 3 garlic; 1-2 carrot; 1-2 celery; 1/2 tsp. basil; 1/2 tsp. oregano; 1/2 tsp. thyme; 1 tbsp. tomato paste; 8 oz. chickpeas; 14.5 oz. diced tomatoes; 14.5 oz. green beans; 1 quart vegetable broth; 2 bay leaf; salt; black pepper; 1 Parmesan Cheese

User Reviews

5

3 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 35 mins
Servings
4 -6
Course
Main Course
Cuisine
Italian

Italian Chickpea Vegetable Soup

Iris Warren

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Italian Chickpea Vegetable Soup is a fabulous one-pot wonder for fall and winter! Filled with tons of veggies & chickpeas, and seasoned with Italian herbs and a secret ingredient, you'll want to add this scrumptious soup to your weekly menu rotation!

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Ingredients

Servings

2 tbsp. butter
1 yellow onion diced
3 garlic minced, cloves
1-2 carrot chopped
1-2 celery diced, stalks
1/2 tsp. basil dried
1/2 tsp. oregano dried
1/2 tsp. thyme dried
1 tbsp. tomato paste
8 oz. chickpeas soaked overnight OR (2) 15.5 oz. cans of chickpeas, drained, dried
14.5 oz. diced tomatoes undrained, canned
14.5 oz. green beans drained, cut, canned
1 quart vegetable broth
2 bay leaf
salt to taste
black pepper to taste
1 Parmesan Cheese rind

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Instructions

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Add butter, onion, garlic, carrot, and celery to a stockpot or Dutch oven. Sauté veggies in butter on medium/medium-high for about 5 minutes. Add the basil, oregano, and thyme to the veggies and cook another 5 minutes. Season with desired amount of salt & pepper. Add tomato paste to pot and stir around. Cook the veggies with the tomato paste for about a minute, then add the rest of the ingredients. Bring soup to a boil.
*If using canned chickpeas, reduce heat and simmer soup on medium/medium-low for for at least 30 minutes. Stir the parmesan rind around to help it disperse in the soup. Taste for needed salt & pepper, remove bay leaf and parmesan rind and enjoy.
*If using pre-soaked, dried chickpeas, reduce heat and simmer soup on medium/medium-low for at least an hour, hour and a half. At the hour mark, taste a chickpea to see if they have softened enough. If not, continue to simmer until done. Taste for needed salt & pepper, remove bay leaf and parmesan rind and enjoy.