Name: Italian Chickpea Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoon olive oil; 1 medium Vidalia onion, chopped to ½ inch pieces; 2 medium carrots, peeled and sliced to ½ inch; 2 stalks celery, sliced to ½ inch; 2 cloves garlic, minced; 2 tablespoon tomato paste; 1 (28-oz) can crushed tomatoes, fire roasted if available; 2-4 cups vegetable broth; 2 (14-oz) cans chickpeas, rinsed and drained; 2 teaspoon Italian seasoning; ½ teaspoon kosher salt, plus more to taste; ½ teaspoon ground black pepper, plus more to taste; 2 heaping cups baby spinach; Fresh basil, torn; Finely shredded Parmesan cheese (optional)

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Introduction

This Italian Chickpea Soup is a hearty and flavorful dish perfect for cozy evenings. Packed with tender vegetables, fire-roasted tomatoes, and nutritious chickpeas, it’s both comforting and satisfying. A touch of fresh spinach and parmesan makes it extra special.

A white bowl filled with thick, red tomato-based soup that has visible chickpeas, chopped onions, celery, and spinach leaves. The soup is topped with grated cheese and fresh chopped green herbs scattered on top. A silver spoon rests inside the bowl, partially submerged in the soup. The bowl is placed on a white marbled texture surface with a striped cloth napkin nearby, and there are two small wooden bowls filled with chopped greens and grated cheese partially visible at the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium Vidalia onion, chopped to ½” pieces
2 medium carrots, peeled and sliced to ½” pieces
2 stalks celery, sliced to ½” pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, fire roasted if available
2-4 cups vegetable broth
2 (14-ounce) cans chickpeas, rinsed and drained
2 teaspoons Italian seasoning
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground pepper, plus more to taste
2 heaping cups baby spinach
Fresh basil, torn, for serving
Finely shredded parmesan cheese, for serving (see notes)

Instructions

Step 1: Heat a dutch oven or large soup pot over medium-high heat. Add the olive oil and heat until it shimmers.
Step 2: Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 9-10 minutes.
Step 3: Add the minced garlic and cook for 1 minute more until fragrant.
Step 4: Stir in the tomato paste and cook for 2-3 minutes until the color deepens.
Step 5: Add the crushed tomatoes, 2 cups vegetable broth, chickpeas, Italian seasoning, salt, and pepper. Stir well to combine.
Step 6: Bring the soup to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 10 minutes to meld flavors. For a thicker soup, cook longer up to 30 minutes. Add more broth (up to 2 additional cups) if you prefer a brothier consistency.
Step 7: Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
Step 8: Ladle the soup into bowls and garnish with fresh basil and shredded parmesan cheese. Serve immediately.

Tips & Variations

Add a parmesan cheese rind to the broth while simmering for extra depth of flavor. Remove before serving.
For a vegan version, omit the parmesan or sprinkle with nutritional yeast instead.
Use fire-roasted tomatoes for a smoky touch, but plain crushed tomatoes will work fine.

Storage

Store leftovers in a sealed container in the refrigerator for up to 4 days. To freeze, place the soup in an airtight container and freeze for up to 6 months. Defrost in the refrigerator overnight and reheat gently on the stove or in the microwave, stirring occasionally.

How to Serve

A close-up view of three white bowls filled with thick vegetable soup, showing a rich reddish-orange broth layered with chickpeas, chopped onions, diced carrots, green spinach leaves, and small herbs, with a mix of smooth and chunky textures. The bowls sit on a white marbled surface, accompanied by a small wooden bowl of chopped green herbs and a wooden bowl with grated cheese and a spoon. A striped white and black cloth is visible near the bowls, adding a soft texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before adding them to the soup. Using canned chickpeas is a convenient shortcut.

How can I make this soup more filling?

Adding cooked pasta, rice, or small potatoes can make the soup heartier. You can also serve it with crusty bread for a complete meal.