Skip to Content

Chickpea Vegetable Soup Recipe

Although we are in the hottest part of summer, I’m still making my weekly pot of soup. I like to think of this soup as a "summer soup". It’s packed full of vegetables and isn’t as heavy as some of the more stew like soups I tend to make in the winter months.

Chickpea Vegetable Soup Photo

Even after a hot sweaty workout outside I’m still enjoying a warm bowl of soup for lunch (and a cold crunchy salad to go along with it).

Chickpea Vegetable Soup Picture

Another thing I try to do when making my weekly pot of soup is make the pot in 30 minutes or less. I can achieve a slow-cooked taste by sweating the vegetables in a little bit of chicken broth for a good 5 minutes or so.

It softens them quickly and helps put the soup together in under 30 minutes.

I like to prep all my veggies at once to cut down on the prep time. Having them prepped and ready to go is the key to making a quick meal.

While my soup cooks, I typically make a flatbread for my son and I (and if it’s the weekend for my husband too). I love these prosciutto mozzarella and asparagus naan flatbreadsit compliments this soup recipe perfectly.

Chickpea Vegetable Soup Image

After I’m done enjoying my lunch, I divide the remaining soup into small containers so that I can quickly reheat and enjoy the soup all week long. And on nights that dinner is a little late on the table, and I have cranky people pestering me and asking when dinner is, I serve a small bowl of soup to hold them over. It works like a charm every time!

Chickpea Vegetable Soup Pic

If you’re a soup lover I think your going to love this chickpea vegetable soup. Even in the dog days of summer—everyone can use a little comfort in a bowl.

You could also add these BLT avocado wraps to the meal, and for dessert serve oatmeal raisin cookie granola bars.

Chickpea Vegetable Soup Pic
Chickpea Vegetable Soup Photo

Chickpea Vegetable Soup Recipe

Katie Jasiewicz
Chickpea Vegetable Soup is a filling yet light summer meal. A great way to get your veggies and protein.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 227 kcal

Ingredients
  

  • 1 tablespoon Grapeseed Oil
  • 1 cup Diced Carrots
  • 1/2 Onion Diced
  • 1 stalk Celery Diced
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 32 ounces Chicken Broth
  • 16 ounces Water
  • 2 cups Corkscrew Pasta
  • 4 Plum Tomato Diced
  • 1 Yellow Squash Julienned
  • 1 15 ounce can Chickpeas Rinsed and drained
  • 1 cup Spinach Minced
  • 1/4 cup Grated Parmesan Cheese Plus additional for garnishing
  • 6 Fresh Basil Leaves For garnish

Instructions
 

  • In a large stock pot, heat the grapeseed oil on high heat.
  • Reduce to medium and then add in the carrots, onion, celery, and minced garlic. Mix well and season with Italian seasoning, salt, and pepper.
  • Add in 1 cup of chicken broth and cook covered for 10 minutes, stirring occasionally.
  • Add in the remaining chicken broth and water and bring to a boil.
  • Then add in the corkscrew pasta, diced plum tomatoes, julienned squash and zucchini, and garbanzo beans. Mix well and cook for 5 minutes on medium heat.
  • Mix well and add in the chopped spinach. Cook for an additional 5 minutes.
  • Once the soup is done cooking and pasta is al dente add in the 1/4 cup of grated Parmesan cheese.
  • Ladle soup into bowls. Top with additional Parmesan cheese and fresh basil. Enjoy. 

Nutrition

Calories: 227kcalCarbohydrates: 35gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 1080mgFiber: 6gSugar: 3g
Keyword Cheese, Chickpeas, Easy, Easy Dinners, Lunches, Pasta, Quick, Simmered, Soups, Stews, Vegetables
Tried this recipe?Let us know how it was!
Chickpea Vegetable Soup Photo

Chickpea Vegetable Soup Recipe

Katie Jasiewicz
Chickpea Vegetable Soup is a filling yet light summer meal. A great way to get your veggies and protein.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 227 kcal

Ingredients
  

  • 1 tablespoon Grapeseed Oil
  • 1 cup Diced Carrots
  • 1/2 Onion Diced
  • 1 stalk Celery Diced
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 32 ounces Chicken Broth
  • 16 ounces Water
  • 2 cups Corkscrew Pasta
  • 4 Plum Tomato Diced
  • 1 Yellow Squash Julienned
  • 1 15 ounce can Chickpeas Rinsed and drained
  • 1 cup Spinach Minced
  • 1/4 cup Grated Parmesan Cheese Plus additional for garnishing
  • 6 Fresh Basil Leaves For garnish

Instructions
 

  • In a large stock pot, heat the grapeseed oil on high heat.
  • Reduce to medium and then add in the carrots, onion, celery, and minced garlic. Mix well and season with Italian seasoning, salt, and pepper.
  • Add in 1 cup of chicken broth and cook covered for 10 minutes, stirring occasionally.
  • Add in the remaining chicken broth and water and bring to a boil.
  • Then add in the corkscrew pasta, diced plum tomatoes, julienned squash and zucchini, and garbanzo beans. Mix well and cook for 5 minutes on medium heat.
  • Mix well and add in the chopped spinach. Cook for an additional 5 minutes.
  • Once the soup is done cooking and pasta is al dente add in the 1/4 cup of grated Parmesan cheese.
  • Ladle soup into bowls. Top with additional Parmesan cheese and fresh basil. Enjoy. 

Nutrition

Calories: 227kcalCarbohydrates: 35gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 1080mgFiber: 6gSugar: 3g
Keyword Cheese, Chickpeas, Easy, Easy Dinners, Lunches, Pasta, Quick, Simmered, Soups, Stews, Vegetables
Tried this recipe?Let us know how it was!
Recipe Rating