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Cozy, savory, and bubbling with flavor—this garbanzo bean soup brings bold Italian flavor to every bite. With plump chickpeas, tender vegetables, and tiny pasta in a garlicky, tomato-rich broth, it’s the kind of soup recipe you’ll crave all year long. Best of all, you’ll need just one pot and 10 minutes of prep to make it. 

“5 star!! Made this on a cold wintry day. Added Parmesan and croutons to the finished soup!! Also accompanied by a crusty bread. Perfection.”

– DIANE
Overhead photo of a bowl of garbanzo bean soup made with veggies and pasta with a slice of crusty bread next to the soup.

Update: This recipe was originally published in January 2021. I made updates to the article below to include more information about this garbanzos soup recipe.

Hi, friends! If you’re craving something hearty, wholesome, and brimming with delicious flavor, this Italian garbanzo bean soup with vegetables is here to prove dinner doesn’t need to be complicated to be wildly delicious:

Table of Contents

About this garbanzo bean soup

Broth-y and light, yet filling and bursting with robust Italian flavors, this one pot wonder is zeros fuss, all flavor.

Imagine: plump chickpeas mingling with fresh veggies, tender pasta, and aromatic seasonings in a savory, rich tomato-based broth. Generously topped with crispy-crunchy chickpeas, sharp parmesan cheese, and ribbons of fresh sweet basil, this rustic Italian soup is the epitome of cozy and comforting!

But, that’s not all, this chickpea soup recipe is also a cinch to prepare—requiring just 10 minutes of hands on preparation, budget-friendly ingredients, and one pot. Nourishing, cozy, and a breeze to make, it’s perfect for weeknight dinners, holiday entertaining, or anytime you just want to curl up with a bowl of homemade love.

If you love tomatoey soups, check out these fan-favorites next: tomato and white bean soup, tomato and basil soup, and this chicken parmesan soup recipe.

Why you’ll love this recipe

TL;DR? Get the essence below:

  • Delicious Balanced Italian Flavors. Savory chickpeas meet sweet carrots, mellow celery, aromatic onions, pungent garlic, and robust Italian seasonings, all tied together in a savory, rich tomato broth. 
  • Delightful Textures. Creamy and crunchy chickpeas + tender-crisp vegetables = the best kind of rustic, chunky soup.
  • Pantry-Friendly Ingredients. Canned garbanzos along with basic aromatics and pantry staples. 
  • Easy Preparation. One pot, 10 minutes of hands-on preparation, and fuss-free steps.
  • All Season Appeal and Customizable. Brothy enough for spring and hearty enough for winter. Plus, you can add sausage, stir in greens, add veggies, and swap pastas to create a garbanzo soup YOU love.
Overhead photo of vegetable soup with garbanzo beans, pasta, parmesan, and fresh basil in a large white pot.

Ingredients in garbanzo soup

Here’s everything you’ll need to make this soothing canned chickpea soup recipe:

  • Oil. Use a good-quality olive oil to crisp the chickpeas and sauté the vegetables.
  • Garbanzo Beans. You can use dried cooked chickpeas or two (15-ounce) cans chickpeas. If using canned chickpeas, I recommend using low- or no-sodium chickpeas.
  • Vegetables. Fresh onions, carrots, and celery (known as a mirepoix) create a base of fresh flavor.
  • Garlic. Be sure to use fresh cloves of garlic, and not the minced variety sold in a jar, for the best punchy taste.
  • Spices. Classic Italian seasoning mix, along with crushed red pepper flakes, bay leaf, kosher salt, and black pepper, lend a ton of flavor to the chickpea broth.
  • Canned Tomatoes. A combination of crushed and fire-roasted tomatoes add an earthy, rich flavor. For the best taste, I highly recommend using DOP San Marzano tomatoes.
  • Stock. No-sodium chicken or vegetable stock makes up the flavorful broth-y base of this Italian pasta soup. Swap: Use bouillon cubes if you prefer more robust flavor.
  • Small Pasta. You’ll need 8 ounces of small dry pasta. I like to use ditalini pasta, but elbow, small shell, and orecchiette work great too.
  • Parm Rind. One parmesan rind infuses so much rich flavor into this simple soup! Tip: Purchase a tub of rinds and store them in the freezer to have on hand for soups, stews, and sauces.
  • Parmesan Cheese. Use authentic Parmesan Reggiano or aged parmesan and grate it yourself for the best complex taste.

Recipe variations

There are endless ways you can customize this Italian veggie garbanzo soup recipe. Below are a few ideas to inspire:

  • Meat Lovers. If your family loves meat, chop up some bacon or crumble some Italian sausages and cook until crispy or cooked through. Then remove the meat from the pan and use the fat to toast the chickpeas in the first step of the recipe card.
  • Cajun Style. Swap the Italian seasoning for cajun seasoning and nix the carrots and use bel l peppers instead.
  • Go Green. Add a few handfuls of baby spinach or kale to the pot during the last couple minutes of cooking. Just note, you’ll probably need to add more stock and you may want to reduce the amount of pasta slightly.
  • Chicken Chickpea Soup. Swap some of the pasta for shredded rotisserie chicken for a more substantial meal.
  • Low-Carb Version. Just omit the pasta and use more veggies or chickpeas to make this a low-carb soup recipe.
  • Dairy Free and Vegan. To make vegan garbanzo vegetable soup, use vegetable broth, omit the rind, and swap out the parmesan cheese for vegan parmesan.
  • Gluten Free. For gluten-free chickpea soup, simply use your favorite gluten-free small pasta.

If chickpeas are on sale at the store, grab extra and put them to good use in these recipes next: Falafel Recipe with Canned Chickpeas, Chickpea Snacks Recipe, Mediterranean Chickpea Salad and Lemony Chickpeas.

Close-up photo of crispy garbanzos garnishing the top of chickpea soup.

Chef expert tips for perfect results every time

  • Don’t Rush the Sauté. Be sure to sauté the onions, carrots, and celery until soft and translucent—this is where the flavors start to build. 
  • Rinse Garbanzos. Be sure to rinse the chickpeas to prevent the soup from being too salty and cloudy.
  • Crisp Some of the Chickpeas. For the ultimate garbanzos soup, toast half the chickpeas in the pot before starting the soup. The crispy chickpeas lend a fantastic crunch when used as a garnish.
  • Season As You Cook. Always taste and adjust the kosher salt and ground black pepper as you go—this is often the main difference between bland soups and restaurant-worthy soups. 
  • Broth Matters. Use a good-quality vegetable stock or chicken stock for deep flavor. And for more robust flavor, use bouillon cubes. 
  • Don’t Skip the Parmesan Rind. This simple ingredient is a secret weapon for delicious depth of umami flavor.
  • Add Pasta Last. Add the pasta to the Italian garbanzo soup last, and be sure to cook until just al dente. 
  • Garnish It. Remember, you eat with your eyes first. A flurry of fresh herbs, a generous scattering of crispy garbanzos, a shower of freshly grated parmesan, and a dollop of pesto with basil or this recipe for arugula pesto will take this garbanzo bean soup recipe to the next level of yum.

Step-by-step photos: making this recipe at home

Below you will find a picture collage showing you exactly how to make this garbanzo bean soup recipe, step by step! You can find the full recipe in the printable recipe card at the bottom of this post!

Step by step overhead photo collage of how to make chickpea with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What is Italian garbanzo soup?

Chickpea soup is an Italian soup commonly made of garbanzo beans and pasta, along with various fresh vegetables, such as celery and tomatoes, in a hearty, flavorful broth. This Italian garbanzo soup is vegetable-heavy and a great way to use up whatever leftover veggies you may already have on hand, such as onions, carrots, bell peppers and greens!

Ceci beans (chickpeas or garbanzos) and pasta are a classic combination in Italian cuisine! In fact, this rustic pasta stew is also known as pasta e ceci or pasta e ceci soup, depending upon who you ask!

Can I use dried garbanzo beans?

You sure can. Just soak the beans overnight and cook separately until tender or cook chickpeas in the slow cooker, then add to the soup in place of the canned beans.

Can I use other beans?

While chickpeas are the traditional choice, you can use cannellini beans or navy beans. Just note that the flavor and texture will change slightly.

What pasta works best?

Ditalini is the classic choice and what I use in this garbanzo vegetable soup recipe. However, elbows, small shells, or even broken spaghetti work great, too.

Is this soup vegan?

With a couple simple tweaks, it sure it. Just use vegetable stock, omit the rind, and use your favorite vegan parmesan cheese substitute to make it fully vegan-friendly.

How can I make it more filling?

Add a couple handfuls of kale or spinach or stir in some cooked sausage, bacon, or rotisserie chicken to make the soup more hearty and substantial.

What if I want the soup spicier?

Simply use more red pepper flakes or add a little Calabrian chili paste (Italian chili paste) to this garbanzo soup recipe for a little fiery heat.

Serving Garbanzo vegetable soup

This Italian vegetable soup is hearty enough to be served as a stand-alone meal. However, you can also serve pasta and chickpea soup as a starter (appetizer) or as an accompaniment (side dish) to a lighter entrée. Below are some of my favorite side dishes to round out and complement this Italian meal:

  • Garnishes Galore. Top each bowl with freshly shaved parmesan, ribbons of fresh basil, a scattering of crispy chickpeas, and a dollop or pesto for extra flair.
  • With Bread. Broth-y homemade soup begs for some sort of bread for sopping. Rolls, biscuits, garlic bread, pesto garlic bread, or crusty artisanal bread are all totally satisfying.
  • Paired Alongside a Salad. A simple side salad is always a great partner for soup. Spinach, kale, Caesar, and Italian grinder salads are a few of my favorites here.
  • Serve With Grilled Cheese or Panini. A crisp warm sandwich, such as a panini or grilled cheese pair fantastically with chickpea tomato soup.

Unique serving ideas

  • Bread Bowl Presentation. Ladle the garbanzo vegetable soup into crusty bread bowls for a fun and edible dinner idea.
  • With Sausages. This ceci pasta soup pairs terrifically with Italian sausages. Just fire up the grill or roast a few sausages to add more protein to your Italian dinner.
  • Alongside Fries. While not at all traditional, I love serving this soup alongside cozy sweet potato fries or this crispy oven baked zucchini fries recipe.
Close-up action photo of a ladle scooping up garbanzo bean vegetable soup from a large white pot.

Storing leftovers

  • Refrigerator Storage. Allow leftover chick peas soup to cool completely at room temperature before storing in an airtight container in the fridge for up to 4-5 days.
  • Reheating Instructions. You can reheat the garbanzo vegetable soup on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals. Avoid reheating the soup for too long or you’ll turn the pasta mushy.
    • Note: As your leftovers sit, the pasta will soak up the flavorful chickpea broth. Simply add some chicken broth or vegetable broth to thin the soup before reheating.  
  • Freezing Instructions. You’ll need to make a few adjustments to this garbanzo bean soup recipe to freeze it:
    • Hold the pasta: Pasta does not freeze well, so you’ll need to freeze the soup WITHOUT the pasta. Simply make the chickpea soup recipe as instructed, leaving out the pasta out completely, and then freeze.
    • Leave 1-inch of headspace: Soup expands as it freezes, so leave about 1-inch of headspace between the surface of the soup and the container’s lid.
    • Freezer Storage: Chickpea soup will keep well in the freezer for up to 3 months.
    • When ready to eat, thaw the soup in the fridge overnight. Then, reheat over medium-low, stirring occasionally, until warm throughout. Meanwhile, boil dry pasta until just al dente and then add it directly to the warm soup.
Close-up overhead photo of garbanzo vegetable soup with pasta and a crispy chickpea garnish.

Cozy, nourishing, endlessly adaptable, and packed with flavor from simple ingredients, this Italian garbanzo bean soup with vegetables checks ALL the boxes! Whether you serve it as your next weeknight dinner or save it as a starter for the holidays, this recipe never fails to delight!

I hope you give it a try and don’t forget to leave a comment below—I love hearing about your kitchen adventures! Until next time, friends, cheers. Buon appetito! 🥣🇮🇹

Cheyanne

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More hearty bean soup recipes!

If you love this vegetable soup with chickpeas, try one of these delicious recipes next:

Overhead photo of garbanzo soup with chickpeas, vegetables, and pasta in a white bowl with slices of crusty bread next to the bowl.

Garbanzo Bean Soup

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Cozy, savory, and bubbling with flavor—this garbanzo bean soup brings bold Italian flavor to every bite. With plump chickpeas, tender vegetables, and tiny pasta in a garlicky, tomato-rich broth, it’s the kind of soup recipe you’ll crave all year long. Best of all, you’ll need just one pot and 10 minutes of prep to make it. 

Equipment

  • 1 Large Pot or Saucepan

Ingredients 

Instructions

  • OPTIONAL – Toast Chickpeas for Soup Topping: Heat 1 ½ tablespoons of oil in a large pot or saucepan over MEDIUM-HIGH heat.
    Once the oil is shimmering, 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 the crispy chickpeas generously with salt and then set them aside.
  • Sauté Vegetables: Turn heat to MEDIUM and add the remaining 3 TBS of olive oil.
    Once the oil is shimmering, add the onions and cook, stirring occasionally, until translucent, about 2-3 minutes.
    Add the carrots and celery and season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are just softened, about 4-5 minutes.
  • Add the Garbanzo Beans And Aromatics: Add the remaining canned chickpeas, garlic, Italian seasoning, and red pepper flakes. Stir to coat.
    Cook, stirring frequently, until the garbanzos are lightly golden, about 3-4 minutes.
  • Add Stock, Tomatoes, Bay Leaves, and Rind: 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 the contents to a rapid simmer.
    Once simmering, immediately reduce heat to maintain a gentle simmer and cook for 4 to 5 minutes.
  • Add Pasta: Add the pasta and return the soup to a simmer over medium-high heat, reducing the 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 Garbanzos Soup: Reduce heat to LOW and use tongs to remove and discard bay leaves and parmesan rind.
    Stir in grated parmesan and then 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 Garbanzo Bean Soup: Ladle soup into bowls and top with the crispy chickpeas from step 1, more parmesan, fresh herbs, and plenty of black pepper. Serve immediately and enjoy!

Video

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Notes

  • Chickpeas: If you don’t want to crisp chickpeas, skip step 1 of the recipe.  Then just 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.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Serves: 6-8
  • Recipe Yields: Approximately 16 cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings (2 cups per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 222kcal    Carbohydrates: 29g    Protein: 6g    Fat: 10g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 6g    Cholesterol: 4mg    Sodium: 804mg    Potassium: 199mg    Fiber: 2g    Sugar: 4g    Vitamin A: 3528IU    Vitamin C: 3mg    Calcium: 72mg    Iron: 1mg
Course: Soup
Cuisine: Italian

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