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5.0 from 3 votes

Italian Chickpea Vegetable Soup

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. *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.
  3. *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.