4.7 from 18 votes
Rustic Chickpea Soup
This rustic chickpea soup recipe is simple, chunky, warming and great for lunch boxes.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
Calories:
275 kcal
Course:
Main Course, Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 2 talks celery chopped
- 2 carrot peeled and chopped, large
- 1 yellow onion finely diced, large
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 15 ounces chickpeas rinsed and drained, 425g
- 15 ounces great northern bean rinsed and drained, 425g
- 14 ½ ounces diced tomatoes 411 g
- 4 cups vegetable stock 946ml
- 1 teaspoon Greek seasoning
- 1 pinch red pepper flakes
- 1 bay leaf
- 8 ounces ditalini pasta 225g
Instructions
- Pour olive oil in to a large saucepan or Dutch oven and warm on medium heat.
- Then add in the onion, celery, and carrots. Stir occasionally and cook for about 5 minutes, until soft and the onion is translucent.
- Add in the tomato paste and garlic and cook for about 30 seconds, until fragrant.
- Add chickpeas, Great Northern beans, diced tomatoes, Greel seasoning, red pepper flakes, and the bay leaf. Turn the heat to high and bring to a boil.
- Add the pasta and cook according to the package directions.
- Remove the bay leaf, serve, and enjoy!
Cup of Yum
Notes
- Chop your veggies before you start cooking. This way, you won't have to rush while your ingredients are on the heat. Do sauté your veggies first for the best flavor. If you want to make this easy soup thinner, then add in more broth. If blending this chickpea noodle soup, make sure to let it cool down first for safety. You can blend all or part of it. Use a great can opener to easily and smoothly open canned food. Do double or triple your recipe so you can have some for meal prep or for your freezer. Please check out some of my favorite things to use to make this recipe. Do you have some of these already? Storage - keep leftovers in an airtight container inside the fridge for up to 5 days. There are 4 WW Blue Plan SmartPoints points in one serving of this.
- Chop your veggies before you start cooking. This way, you won't have to rush while your ingredients are on the heat.
- Do sauté your veggies first for the best flavor.
- If you want to make this easy soup thinner, then add in more broth.
- If blending this chickpea noodle soup, make sure to let it cool down first for safety. You can blend all or part of it.
- Use a great can opener to easily and smoothly open canned food.
- Do double or triple your recipe so you can have some for meal prep or for your freezer.
- Please check out some of my favorite things to use to make this recipe. Do you have some of these already?
- Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
- There are 4 WW Blue Plan SmartPoints points in one serving of this.
Nutrition Information
Calories
275kcal
(14%)
Carbohydrates
47g
(16%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
730mg
(30%)
Potassium
546mg
(12%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2947IU
(59%)
Vitamin C
9mg
(10%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 275
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 730mg | 30% |
| Potassium | 546mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2947IU | 59% |
| Vitamin C | 9mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.