Chickpea Soup

With onions, celery, carrots, and rosemary, this simple chickpea soup is fragrant and light. It is topped with plenty of grated Parmesan.

I finally caught it—my first cold of the season.

What started as a scratchy throat has turned into a full blown foggy head and sniffles.

So much for my daily multivitamin and my probiotic.

Even though going overboard with zinc and vitamin C and slathering on hand sanitizer didn’t work, I am telling myself I could be in worse shape.

I’ve been alternating between tea, oatmeal and soup—anything warm and comforting.

I started out the week with one-pot quinoa chili because I was craving spice and tomatoes with vegetables.

Once it was gone, I whipped up another batch of soup. This time, instead of reaching for a trusty can of tomatoes, I grabbed garbanzo beans.

What I ended up with was a simple chickpea soup with rosemary-infused veggie broth.

It was light and herby and hopefully the cure for my cold.

How To Make Chickpea Soup

First, I heat the olive oil in a large saucepan.

Then I sauté chopped onions, celery and carrots with a few sprigs of fresh rosemary.

Once the onions are soft and translucent, I pour in vegetable broth and add the chickpeas.

After simmering for 5 minutes, I scoop out half the chickpeas.

Then I mash them in the food processor before returning them to the pot.

Finally, I add the pasta. I like small shells. Cavatelli or orecchiette are good options.

The soup is ready once the pasta is al dente.

The pureed chickpeas and the starch from the pasta leave each spoonful of the chickpea soup silky and rich.

Before ladling the soup into bowls, I stir in chopped parsley.

For garnish, I sprinkle on lots of shredded Parmesan cheese.

This soup is simple, and it makes sense nearly anytime of the year. You can even think about adding whatever leftover cooked vegetables you have stashed in the fridge.

Chickpea Soup

★★★★★

5 from 3 reviews

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 25-30 minutes
• Total Time: 30-35 minutes
• Yield: Serves 6 1x

With onions, celery, carrots, and rosemary, this simple chickpea soup is fragrant and light. It is topped with plenty of grated Parmesan.

Ingredients

• 3 tablespoons olive oil
• 1 small yellow onion, roughly chopped
• 2 celery stalks, roughly chopped
• 1 carrot, roughly chopped
• 3 sprigs fresh rosemary, minced
• 6 cups vegetable stock
• 1–15 ounce can chickpeas, drained and rinsed
• 8 ounces cavatelli pasta
• Kosher salt and black pepper to taste
• 2 tablespoons minced fresh parsley
• Grated Parmesan for serving

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onions, celery, carrots and rosemary. Sauté until soft and translucent, about 8-10 minutes.
2. Add the vegetable stock and chickpeas and simmer for 5 minutes. Scoop out half the chickpeas and mash them in a food processor before returning them to the pot.
3. Stir in the pasta and let the soup simmer until the noodles are al dente, about 10 minutes.
4. Stir in the parsley and top with Parmesan before serving.

Notes

Adapted from Saveur