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–+ servings
Bowls of Italian Chickpea Vegetable Soup with bread and parmesan beside them.

Italian Chickpea Vegetable Soup

Kaylen
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!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
0 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 4 -6

Equipment

  • 1 Stock pot/large soup pot

Ingredients
  

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

Instructions
 

  • 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 salt & pepper to taste. Add tomato paste to pot and stir. 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 desired, sprinkle parmesan cheese on top of bowls of soup.

If Using 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, try 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. If desired, sprinkle parmesan cheese on top of bowls of soup.

Notes

  • Keep leftover soup in an air-tight container in the fridge for up to 4 days.
  • The soup can be frozen in freezer-safe containers for up to 3 months.  Note that the texture of the vegetables may change.
  • If using dried chickpeas, make sure you soak them for at least 12 hours/overnight.
  • While a parmesan rind is not essential to making this soup, it does elevate it to another level.  
  • Some parmesan cheeses are made with rennet from animals, and some are made with plant-based rennet.  Whether this soup is vegetarian depends on what type of parmesan cheese you use.  For more information on rennet and what makes it vegetarian, Vegetarian Times has an article about it on their site.
  • I like to use fire-roasted diced tomatoes, as they add more flavor than regular diced tomatoes.
Keyword Chickpeas, Soup, Vegetables, Vegetarian
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