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!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1(14 ounce) can EACH: Crushed Tomatoes & Fire-Roasted Tomatoes
6-7CupsNo-Sodium Vegetable or Chicken Stock(or Broth)
8ouncesDitalini Pasta(Or other small pasta of choice - elbow, small shell, orecchiette, fusilli)
1/3cupfreshly 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 Serves: 6-8 Recipe Yields: Approximately 16 cupsNutritional 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.