Garbanzo Bean Soup Recipe

bowl of chickpea soup with a spoon and piece of bread.

5 from 8 votes

This easy Italian-style chickpea soup is loaded with chickpeas, vegetables, and fragrant herbs in a savory tomato broth. Ready in just 30 minutes, it's vegan, budget-friendly, and perfect for meal prep!

Prep Time8

Cook Time22

Total Time30

Course: Soup

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 324kcal

Author: MaryAnne

Equipment

large pot or Dutch oven

Ingredients

2 Tablespoons olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
2 carrots, finely chopped
2 stalks of celery, finely chopped
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon ground fennel or fennel seeds
2 bay leaves **remove before serving
1 teaspoon salt
¼ teaspoon ground black pepper
2 (15 ounce cans) garbanzo beans (chickpeas)
1 (15 ounce can) diced tomatoes
4 cups vegetable broth (1 quart)
3 handfuls of fresh spinach or kale, chopped
1 Tablespoon fresh lemon juice
fresh parsley, chopped (optional garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil on medium-high until it shimmers. Lower the heat to medium and add the onion; cook for 3 minutes.
Add the garlic, carrots, celery, oregano, thyme, rosemary, fennel, bay leaves, salt, and pepper, and cook for an additional 5 minutes.
Pour in the chickpeas, diced tomatoes, and vegetable broth and stir. Bring the soup mixture to a boil, then lower the heat and simmer for 15 minutes. Add the spinach or kale and cook it for another minute, until it's wilted.
Add fresh lemon juice, stir, and season to taste with additional salt and pepper if necessary. Remove bay leaves, divide soup into 4 bowls, and garnish with fresh parsley (if using).

Video

Notes

Storage: Place cooled soup in an airtight container and store in the fridge for 3-4 days.

Nutrition