This Easy Chickpea Vegetable Soup recipe is bursting with flavor, yet so simple to prepare and made entirely in one pot! This healthy and hearty Italian soup is packed with chickpeas, fresh vegetables, tomatoes and pasta! It’s a warming, comforting soup that is sure to quickly become a family favorite!
Continue to read on for easy ways to customize this vegetable noodle soup, plus comprehensive tips for storing and freezing it too! And, don’t miss the in-depth step by step photos included in the post! Looking for more chickpea recipes? Try these family favorites: Crispy Honey Roasted Chickpeas, Mediterranean Chickpea Salad and Chickpea Piccata!
Hi, friends! Looking for a hearty, yet healthy vegetable-packed soup you and your family will love?! Well, look no more, because this colorful soup is nutritious, beyond delicious and guaranteed to please!
Easy Chickpea Vegetable Soup
This healthy chickpea soup is light, yet filling and bursting with robust Italian flavors! It features plump chickpeas, tender pasta, fresh vegetables and aromatic spices in a savory, rich, tomato broth! Generously topped with deliciously crispy chickpeas, sharp parmesan cheese and plenty of herbaceous, bright herbs, this rustic soup is chock-full of chunky texture and cozy flavors!
But, this soup isn’t just downright delicious, it’s also incredibly simple to prepare and made with easy to find, budget-friendly ingredients! Plus, it is made entirely in one pot and only requires 15 minutes of hands on preparation! It’s the perfect vegetable noodle soup when your craving something comforting or feeling under the weather, but want to keep things easy and healthy!
Why you will love this recipe
- This recipe uses easy to find ingredients and affordable pantry staples!
- Quick to prepare – this recipe only requires 15 minutes of hands-on preparation
- Made entirely in one pot!
- Packed with good-for-you-ingredients and nutrients – there’s plenty of chickpeas and fresh vegetables!
- This soup stores great and packs well for lunches or easy heat-and-eat dinners!
- Crispy chickpea topping takes this soup to the next level of yum!
What is chickpea soup?
Chickpea soup is a hearty vegetarian Italian soup featuring garbanzo beans along with various vegetables, such as onions, carrots, celery and tomatoes, along with spices and seasonings in a flavorful broth. Chickpea soup can also include the addition of pasta or rice.
What’s garbanzo bean soup made of?
This easy soup recipe is healthy, flavorful and incredibly warming! This recipe relies on 10 easy to find ingredients, plus a few pantry staples, to create a soup that will soothe your soul!
Ingredients in this soup recipe
- Oil: You need a good-quality olive oil to crisp the chickpeas and sauté the vegetables.
- Garbanzo Beans: Chickpeas are the star ingredient! Make sure you use a low- or reduced-sodium brand of chickpeas!
- Vegetables: Fresh onions, carrots, and celery (known as a mirepoix) create a base of flavor.
- Garlic: Three to four cloves of garlic provide a subtle, yet distinctive punchy taste. Make sure you use fresh garlic, not the minced variety sold in a jar!
- Spices & Seasonings: Dried oregano, basil, crushed red pepper flakes, bay leaf, kosher salt and ground black pepper all provide a ton of flavor!
- Tomatoes: A combination of crushed and fire-roasted tomatoes adds a delicious earthy, rich tomato flavor. For the best taste, I highly recommend you use cans of certified San Marzano variety tomatoes.
- Stock: No-sodium chicken or vegetable stock makes up the liquid base of this soup. You can substitute broth if you prefer.
- Rind: One parmesan rind infuses rich flavor into the soup! You can substitute a pecorino rind if you like! Tip: Purchase a tub of rinds and storing them in the freezer to have on hand for soups, stews and sauces!
- Small Pasta: This recipe calls for 8 ounces of small dry pasta. I tend to use ditalini; however, you can use elbow, small shell or orecchiette instead!
- Parmesan: 1/3 cup of parmesan cheese adds a layer of complex flavor. Use authentic Parmesan Reggiano or aged parmesan for the best taste. Make sure you freshly grate the cheese yourself!
Want to make some changes or additions to this chickpea soup? No problem! I encourage you to make this recipe your own! Get creative in the kitchen – eliminate ingredients you don’t like and add ones you love! Below are a few ideas to get you started!
How to customize the recipe
- Bacon: Feeding a meat eater? Add some bacon! Finely dice a few slices of bacon and cook it until crispy. Remove the bacon from the pan and use the bacon fat to fry the chickpeas in the first step of the recipe!
- Shallots: Prefer a slightly sweeter flavor? Use shallots instead of yellow onion!
- Peppers: Switch things up and substitute bell peppers for the carrots (Fun fact: Onion, peppers and celery are known as the holy trinity in Cajun and Creole cuisine)!
- Leafy Greens: Need more greens in your life? Stir in a few handfuls of baby spinach during the last couple minutes of cooking! (Note: You will need to add more stock/broth or reduce the amount of pasta!)
- Chicken: Want more protein? Stir in some shredded rotisserie chicken near the end of cooking! (Note: You will need to add more stock/broth or reduce the amount of pasta!)
- Soup thickness: This chickpea vegetable soup is very thick and hearty (almost like a stew). You can make the soup thinner by adding additional stock or broth, or you can reduce the amount of pasta!
- Low-carb: To keep this soup low-carb, omit the pasta! Note: you will need to reduce the stock/broth or add more vegetables and chickpeas!
- Dairy Free/Vegan/Vegetarian: Don’t use parmesan rind and substitute vegan parmesan for parmesan cheese.
- Gluten Free: Substitute your favorite gluten-free small pasta.
Is chickpea soup healthy?
This garbanzo bean vegetable soup is low in calories and fat, and high in fiber and flavor! It contains beans, broth, tomatoes, a variety of low-calorie vegetables along with pasta. Depending upon your diet and nutritional needs, this soup can be a healthy addition to your diet!
- Chickpeas: Chickpeas are a nutrient-dense food with a low-calorie density! They’re rich in protein, fiber, minerals, such as magnesium and potassium, and vitamins A, E and C! They are high in plant-based protein which makes them a wonderful substitute for meat! The fiber in chickpeas helps promote fullness by slowing digestion.
- Carrots: Carrots are highly nutritious! They’re a wonderful source of beta carotene, fiber, potassium and antioxidants. As well, just a half cup of carrots will fulfill 73% of your daily requirement of vitamin A and 9% of vitamin K.
- Celery: Celery is a low-calorie food that is full of health benefits! It’s a great source of antioxidants and anti-inflammatory nutrients! Plus, celery is rich in minerals, such as potassium and folate, and vitamins A, K, and C!
- Tomatoes: While you may think canned tomatoes won’t provide any health benefits, that can’t be further from the truth! Tomatoes in a can are a better source of the antioxidant lycopene than fresh ones! Lycopene has been shown to help lower the risk of heart disease, prostate cancer and muscular degeneration!
- Stock or Broth: Both stock and broth are nutrient-dense and provide a wide variety of nutrients! It’s important to note that stock has the added benefit of collagen, which helps promote a healthy immune system!
How many calories in chickpea soup?
The exact number of calories and carbohydrates in homemade garbanzo bean soup will depend upon the precise measurements and brands of ingredients used. This recipe serves 8 and has approximately 425 calories and 60 grams of carbohydrates per serving (1 serving = 2 cups).
What to serve with vegetable soup?
This Italian vegetable soup is hearty enough to be served as a stand-alone meal; however, you can also serve it as a starter or as an accompaniment to a lighter entrée! See below for some of my favorite sides dishes to compliment this soup!
9 perfect soup side dishes
- Bread: Homemade soup begs for some sort of bread for sopping! Rolls, biscuits, garlic bread and crusty artisanal bread are all totally satisfying!
- Side Salad: A simple side salad is always a great partner for soup! Spinach, kale, Caesar and Italian salads are a few of my favorites! Or, use your favorite greens and add whatever vegetables you have hanging around your refrigerator!
- Sandwich: A crispy warm panini or melty grilled cheese both pair fantastically with this soup!
- Seasonal Vegetables: Roasted, sautéed, braised or steamed vegetables are a great way to add an extra serving of vegetables to your table!
- Mushrooms: Try roasting or sautéing fresh mushrooms for a comforting, meaty (yet meatless!) vegetarian side!
- Fries: If you like bread with your soup, try switching things up and serving soup with fries! Traditional French fries are delicious, but sweet potato and zucchini fries are delicious too!
- Potatoes: While they aren’t a traditional pairing, potatoes are a hearty and delicious side option for this chickpea and vegetable soup! My favorite is baked potatoes, but sweet potatoes, smashed potatoes and roast potatoes are all great too!
- Sausages: Fire up the grill or roast a few Italian sausages to add a bit of protein to your table!
- Chicken: Rotisserie chicken is a quick, easy and healthy protein option!
How to make chickpea soup at home?
This soup is so simple and easy to make at home! Plus, this chickpea soup recipe only requires 15 minutes of hands-on preparation and it’s made in just one pot!
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
- Crisp chickpeas: Heat oil in a large pot . Add 1 cup of chickpeas and cook, stirring occasionally, until crispy. Remove the chickpeas to a plate and season generously with salt. Set aside.
- Sauté vegetables: Heat oil until shimmering. Add the onion and cook until translucent. Add the carrots, celery, salt and pepper. Cook until the vegetables begin to soften.
- Add the beans & aromatics: Add the remaining chickpeas, garlic, oregano, basil and red pepper flakes. Stir to coat. Cook until the beans are lightly golden, about 3-4 minutes.
- Add liquids: Add stock, scrapping up any brown bits stuck on the bottom of the pan. Stir in both types of tomatoes, bay leaves and parmesan rind. Bring to a rapid simmer and immediately reduce the heat to maintain a gentle simmer. Cook for 4 minutes.
- Add pasta: Add the pasta and return the soup to a simmer. Cook, stirring occasionally to prevent the pasta from sticking, until the pasta is almost al dente, about 10 minutes.
- Finish soup: Use tongs to remove and discard bay leaves and parmesan rind. Stir in parmesan. Taste and adjust for seasoning with salt and pepper. For a broth-y soup, add more stock or broth as desired.
- Serve: Ladle soup into bowls and garnish with crispy chickpeas, more parmesan, fresh herbs and plenty of black pepper. Serve and enjoy!
Step by step photos for cooking chickpea vegetable soup at home:
Tips for storing and freezing chickpea vegetable soup
Food safety is important when it comes to storing leftovers! Follow the simple tips below for properly storing, freezing and reheating this garbanzo bean vegetable soup!
How to store soup?
Allow leftover soup to cool completely at room temperature before storing. Transfer the cooled soup to an airtight storage container.
How long will it last?
Properly stored, soup will keep well for 4-5 days in the refrigerator.
How to reheat leftovers?
Leftover chickpea soup makes a wonderful heat-and-eat meal! You can reheat leftover soup a couple different ways depending upon your preference! The pasta will soak up the flavorful broth during storage, causing your leftover soup to thicken up. Add a enough stock or broth to thin the soup as needed!
- Stovetop: Transfer leftover soup to a medium saucepan or large pot. Reheat over medium-low, stirring occasionally, until warm throughout. Avoid cooking the soup for too long or over too high a heat as it will overcook the pasta!
- Microwave: Add an individual portion of leftover soup to a microwave-safe container. Place the lid on the container, leaving the lid slightly cracked at the side to form a vent. Reheat for 1-minute intervals, stirring in between, until the soup is warm throughout.
Can you freeze chickpea noodle soup?
Storing homemade garbanzo bean soup in the freezer is a great way to save time and money! However, there are a few simple precautions and easy techniques that are key to successfully freezing soup! Follow the guide below for properly storing this soup in the freezer.
- Hold the pasta: Pasta in soup will turn to mush upon defrosting and reheating. Make the soup as directed, leaving out the pasta. Freeze the soup, sans the pasta. Defrost the soup and when you are reheating it, boil fresh pasta until just al dente and then add it directly to the warm soup.
- Chill prior to freezing: Allow your soup to cool to room temperature on the counter prior to freezing. It’s important for food safety (and your freezer temperature) to allow your soup to cool completely before stashing it in the freezer! Tip: To speed up the chilling process, place the container of soup in an ice bath. Stir the soup frequently to allow the heat to escape.
- Leave 1-inch of headspace: Soup expands as it freezes. Make sure you leave about an inch of space between the surface of the soup and the container’s lid when you are filling it. If you fill the container to the brim, there is a good chance it will break or crack open after the soup freezes. Likewise, don’t leave too much space! Too much space allows air into your container which can cause freezer burn.
- Containers: This may sound obvious, but make sure you are using an airtight, freezer-safe container to store your soup!
- Storage: Soup will keep well in the freezer for up to 3 months.
- To prepare: When ready to use, thaw the soup in the refrigerator overnight. Transfer the soup to a large saucepan and reheat over medium-low, stirring occasionally, until warm throughout. Stir in the freshly cooked pasta (see tip #1), serve and enjoy!
Insanely easy to prepare, made entirely in just one pot and bursting with Italian flavor, this is the ultimate chickpea soup!!
Looking for more easy soup recipes?
If you love this vegetable soup with chickpeas, try one of these delicious recipes next:
The best Chickpea Vegetable Soup recipe👇
Easy Chickpea Vegetable Soup
- Large Pot or Saucepan
- 4 1/2 TBS Good Quality Olive Oil - DIVIDED
- 2 (15 ounce) cans Garbanzo Beans (chickpeas) – drained, rinsed & patted dry; DIVIDED
- 1 large Yellow Onion – small dice (about 2 cups)
- 2 large Carrots – peeled and small dice (about 1 ¼ cup)
- 2 large Ribs Celery – small dice (about 1 ¼ cup)
- Kosher Salt & Ground Black Pepper
- 3-4 cloves Garlic – thinly sliced
- 1 ½ tsp EACH: Dried Oregano & Dried Basil (or 1 TBS Italian Seasoning)
- ½ tsp Crushed Red Pepper Flakes
- 1 (14 ounce) can EACH: Crushed Tomatoes & Fire-Roasted Tomatoes
- 6-7 Cups No-Sodium Vegetable or Chicken Stock (or Broth)
- 2 Bay Leaves
- 1 Parmesan Rind
- 8 ounces Ditalini Pasta (Or other small pasta of choice - elbow, small shell, orecchiette, fusilli)
- 1/3 cup freshly grated Parmesan – plus more for garnish
- Optional for garnish: Fresh parsley, fresh basil
- Crisp chickpeas (Optional- See notes): Heat 1 ½ tablespoons of oil in a large pot or saucepan over medium-high heat. Add 1 cup of chickpeas and stir to coat in oil. Cook, stirring occasionally, for 6-8 minutes, or until chickpeas are crispy. Turn off heat and use a slotted spoon to remove the chickpeas to a paper towel lined plate. Season generously with salt and set aside.
- Sauté vegetables: Turn heat to medium and add the remaining 3 TBS of olive oil - heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3-4 minutes. Add the carrots and celery and season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
- Add the beans & aromatics: Add the remaining chickpeas, garlic, oregano, basil and red pepper flakes. Stir to coat. Cook, stirring frequently, until the beans are lightly golden, about 3-4 minutes.
- Add liquids: Add 6 cups of stock, scrapping up any brown bits on the bottom of the pan. Stir in both types of tomatoes, bay leaves and parmesan rind. Increase heat to high and bring to a rapid simmer. Reduce heat to maintain a gentle simmer and cook for 4 minutes.
- Add pasta: Add the pasta and return the soup to a simmer over medium-high heat. Reduce heat as needed to maintain a rapid simmer. Cook, stirring occasionally to prevent the pasta from sticking, until the pasta is ALMOST al dente, about 9-11 minutes, depending on the type of pasta.
- Finish soup: Reduce heat to low and use tongs to remove and discard bay leaves and parmesan rind. Stir in grated parmesan. Taste and adjust for seasoning with salt and pepper. For a broth-y soup, add more stock or broth as desired. NOTE: Pasta will continue to soak up the flavorful liquid as it sits. Add more stock or broth as needed.
- Serve: Ladle soup into bowls and garnish with crispy chickpeas, more parmesan, fresh herbs and plenty of black pepper. Serve and enjoy!
- Chickpeas: If you don't want to crisp chickpeas, skip step 1 of the recipe. Add all the chickpeas to the pot in step 3. You may need to add more stock/broth to thin the soup in step 6.
Recipe Yields: Approximately 16 cups Nutritional information is an approximation based upon 8 servings (2 cups per serving). Exact information will depend upon the brands of ingredients and precise measurements used.