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Rustic Chickpea Soup

This rustic chickpea soup recipe is simple, chunky, warming and great for lunch boxes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 275 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 2 stalks celery chopped
  • 2 large carrots peeled and chopped
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 15 ounces (425g) chickpeas rinsed and drained
  • 15 ounces (425g) Great Northern Beans rinsed and drained
  • 14 ½ ounces (411g) diced tomatoes
  • 4 cups (946mL) vegetable stock
  • 1 teaspoon Greek seasoning
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 8 ounces (225g) ditalini pasta

Instructions

    Cup of Yum
  1. Pour olive oil in to a large saucepan or Dutch oven and warm on medium heat.
  2. Then add in the onion, celery, and carrots. Stir occasionally and cook for about 5 minutes, until soft and the onion is translucent.
  3. Add in the tomato paste and garlic and cook for about 30 seconds, until fragrant.
  4. 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.
  5. Add the pasta and cook according to the package directions.
  6. Remove the bay leaf, serve, and enjoy!

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 Monounsaturated Fat 3g Sodium 730mg (30%) Potassium 546mg (16%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 2947IU (59%) Vitamin C 9mg (10%) Calcium 88mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

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.