Tomato Chickpea Soup

This hearty Tomato Chickpea Soup is loaded with tomatoes, chickpeas and vegetables all simmered in a richly flavored broth.  I like to serve this garbanzo bean soup with spinach pesto and warm crusty bread.

This hearty Tomato Chickpea Soup is loaded with tomatoes, chickpeas and vegetables all simmered in a richly flavored broth

This healthy tomato soup with chickpeas is so easy to make.  We rely on canned chickpeas for this recipe and simmer them together with the vegetables in a delicious cozy broth.  This is a perfect healthy soup recipe to whip up on a chilly winter day.

This hearty Tomato Chickpea Soup is loaded with tomatoes, chickpeas and vegetables all simmered in a richly flavored broth

CHICKPEA SOUP RECIPE

This chickpea soup is a richly flavored soup that’s quick and easy to make.  We blend half of the canned garbanzo beans for this soup to give it a delicious creamy texture.

  • Onion
  • Carrot
  • Celery
  • Tomato Paste
  • White wine (optional)
  • Canned plum tomatoes
  • Vegetable broth (or chicken broth)
  • Seasoning (fresh thyme and parsley, dried oregano and bay leaf)
  • Chickpeas
  • Parmesan cheese

HOW TO MAKE CHICKPEA SOUP

This garbanzo bean soup comes together in about 45 minutes start-to-finish.

  1. Saute vegetables:  Saute onion, carrot and celery.
  2. Add Wine and tomato paste:  Stir in wine (if using) and tomato paste.
  3. Canned tomatoes:  Add canned tomatoes, breaking them up a bit with a wooden spoon.
  4. Vegetable broth and seasoning:  Pour in vegetable broth, seasoning and Parmesan cheese.
  5. Simmer:  simmer soup for about 30 minutes.
  6. Chickpeas:  Blend 1 can of chickpeas in blender.  Pour in the blended chickpeas and another can of chickpeas to the soup.
  7. Enjoy:  Ladle soup into bowls and serve with spinach pesto.

SPINACH PESTO RECIPE

  • Spinach leaves
  • Flat leaf parsley
  • Parmesan cheese
  • Garlic
  • Olive oil

HOW TO MAKE SPINACH PESTO

  1. Combine the spinach leaves, parsley, Parmesan cheese, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
  3. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning

WHAT ARE CHICKPEAS

Chickpeas are a type of legume.  They’re also known as garbanzo beans. 

ARE CHICKPEAS GOOD FOR YOU

Yes.  Because chickpeas are a rich source of vitamins, minerals, fiber and protein, they make an excellent alternative to meat for vegetarians and vegans.  They’re easy to add to soups, stews and salads.  

BENEFITS OF CHICKPEAS (Benefits of Garbanzo Beans)

  • Rich source of  soluble fiber and plant based protein.
  • Low glycemic index which helps with balancing sugar levels
  • Good source of potassium and magnesium

This hearty Tomato Chickpea Soup is loaded with tomatoes, chickpeas and vegetables all simmered in a richly flavored broth

I think I’ve mentioned before that soup is one of my favorite things to make.  There’s something very relaxing and comforting to me when I make soup.   Whenever I break out the peeler,  Abbey (my younger and tomboy Sheltie) comes running into the kitchen.  The sound of the peeler means she gets a bite of carrot, which is  her favorite treat.   So whenever I peel and chop for soup, Abbey hangs right by my side keeping me company.   On the other hand, Gracie (my more girlie and timid Sheltie) would prefer that I never cooked another thing in the kitchen ever again.  She doesn’t like a single sound that comes from the kitchen.

This hearty Tomato Chickpea Soup is loaded with tomatoes, chickpeas and vegetables all simmered in a richly flavored broth

MORE EASY CHICKPEA RECIPES

This hearty Tomato Chickpea Soup is loaded with tomatoes, chickpeas and vegetables all simmered in a richly flavored broth
Yield: 4 servings

Tomato Chickpea Soup

Additional Time 1 hour
Total Time 1 hour

Ingredients

For the Soup

  • 1 yellow onion, chopped
  • 3/4 cup carrot, chopped
  • 1 cup celery, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup white wine
  • 1 14-ounce can whole plum tomatoes
  • 4 cups vegetable or chicken stock
  • 1/2 cup distilled water
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 2 bay leaves
  • 2 15 ounce cans low-sodium chickpeas
  • 1 1-inch piece of Parmesan cheese

For the Spinach Pesto

  • 2 cups packed fresh spinach leaves
  • 2 tablespoons fresh Italian parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil (add more if needed)

Instructions

For the Soup

  1. Heat the olive oil in a large sauce pan.
  2. Add the onions and cook over medium high heat for about 4 minutes.
  3. Add the carrot and celery and continue to cook for another 4 minutes. Stir occassionaly.
  4. Add the wine and let it bubble for a minute or two. Stir in the tomato paste.
  5. Add the tomatoes with the juice. Break the tomatoes up using a wooden spoon.
  6. Add the vegetable (or chicken) stock and water. Add the oregano, thyme, parsley, bay leaves, freshly ground black pepper, and the piece of Parmesan cheese.
  7. Bring to a boil then reduce heat to medium low and simmer for about 30 minutes.
  8. Add 1 can of chickpeas to a blender. Add about 1/2 cup to 3/4 cup of the broth to the blender. Blend the chickpeas and the broth until creamy in texture. It will still have small pieces of chickpeas.
  9. Pour the blended chickpeas into the soup. Add the second can of chickpeas to the soup. Cook for another 10 minutes.
  10. Serve with Spinach Pesto.
For the Spinach Pesto
  1. Combine the spinach leaves, parsley, Parmesan cheese, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
  3. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning

 

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