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Italian Chickpea Soup Recipe

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★★★★★

4.6 from 79 reviews

A comforting and hearty Italian Chickpea Soup featuring sautéed vegetables, fire-roasted crushed tomatoes, chickpeas, and fresh spinach, simmered to blend rich flavors and garnished with fresh basil and Parmesan cheese. This soup is perfect for a wholesome meal that’s both nourishing and satisfying.

Ingredients

Scale

Main 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

For Serving

  • Fresh basil, torn
  • Finely shredded Parmesan cheese (optional)

Instructions

  1. Heat the oil and sauté vegetables: Heat a Dutch oven or large soup pot over medium-high heat, then add olive oil and heat until shimmering. Add chopped onion, sliced carrots, and celery. Sauté, stirring occasionally, until vegetables are soft and onions are translucent, about 9-10 minutes. Add minced garlic and cook for 1 more minute to release its aroma.
  2. Add tomato paste and cook: Stir in the tomato paste until well combined with the sautéed vegetables. Cook for an additional 2-3 minutes until the tomato paste deepens in color, enhancing the soup’s richness.
  3. Add tomatoes, broth, chickpeas, and seasonings: Pour in the crushed tomatoes, 2 cups of vegetable broth, rinsed chickpeas, Italian seasoning, salt, and pepper. Stir well to combine all ingredients.
  4. Simmer the soup: Bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes to meld flavors. You may continue to simmer up to 30 minutes covered for deeper taste. If the soup is too thick, gradually add up to 2 more cups of broth to reach your preferred consistency; total broth used can be about 2.5 cups.
  5. Wilt the spinach: Stir in baby spinach and cook for 1-2 minutes until just wilted, preserving its vibrant color and nutrients.
  6. Serve the soup: Ladle the soup into bowls and garnish with torn fresh basil and finely shredded Parmesan cheese. Serve immediately for best flavor.

Notes

  • ADD MORE FLAVOR: Add a Parmesan cheese rind to the broth while simmering for at least 20 minutes to infuse more depth. Remove the rind before serving.
  • VEGAN OPTION: Omit Parmesan cheese or substitute with nutritional yeast for a vegan-friendly soup.
  • STORAGE: Refrigerate leftovers in a sealed container for up to 4 days.
  • FREEZING: Freeze in airtight containers for up to 6 months. Thaw overnight in the fridge and reheat on the stove over medium heat or in the microwave in 30-60 second intervals, stirring between.

Keywords: Italian chickpea soup, vegetarian soup, healthy soup, easy dinner, plant-based, chickpeas, tomato soup

Find it online: https://tastemadebyclara.com/italian-chickpea-soup-recipe/