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a bowl of garbanzo bean soup topped wtih Parmesan.
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5 from 1 vote

Garbanzo Bean Soup

This garbanzo bean soup is inspired by the classic Italian chickpea soup. It's a hearty vegetarian soup perfect for dinner in fall or winter. Serve with a side salad and some crusty bread.
Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 164kcal

Equipment

  • Blender or stick blender

Ingredients

  • 1 tablespoon olive oil
  • ½ large onion (or 1 medium) chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 2 cans chickpeas, drained
  • 1 bay leaf
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon salt plus more as desired
  • ¼ teaspoon ground pepper plus more as desired
  • teaspoon dried red pepper flakes
  • 2 cups vegetable broth
  • 2 cups water plus more as necessary
  • ½ cup dry vermouth or white wine
  • ½ cup small pasta
  • handful of kale, chopped
  • 1 ounce (about 2 tablespoons) Parmesan, grated

Instructions

  • Heat the olive oil in a large soup pot over medium-low heat.
    1 tablespoon olive oil
  • When the olive oil is hot, add the onion and cook for 5 to 7 minutes, just until the onion is starting to color.
    ½ large onion (or 1 medium) chopped
  • Add the carrots, celery, and garlic and cook, stirring, for about one minute.
    2 medium carrots, chopped, 2 stalks celery, chopped, 3 cloves garlic, minced
  • Add the cherry tomatoes, chickpeas, and the herbs and spices and stir to mix.
    1 pint cherry tomatoes, halved, 2 cans chickpeas, drained, 1 bay leaf, 2 teaspoons fresh rosemary, chopped, 1 teaspoon salt, ¼ teaspoon ground pepper, ⅛ teaspoon dried red pepper flakes
  • Add the liquids (broth, water, and vermouth or wine), increase the heat to high, and bring the soup to a boil. Once it is at a boil, cover the pot, and reduce the heat to a simmer for 10 minutes, stirring occasionally.
    2 cups vegetable broth, 2 cups water, ½ cup dry vermouth or white wine
  • Turn off the heat, ladle out 2 cups of the soup into the blender, and puree.
  • Return the soup back into the pot, add the pasta and the kale, and cook until the pasta is cooked through. You may need to add more water as the pasta cooks, depending on your desired soup consistency.
    ½ cup small pasta, handful of kale, chopped
  • Taste the soup and adjust the salt and pepper as desired.
  • Ladle into bowls, top with the grated Parmesan, and serve immediately.
    1 ounce (about 2 tablespoons) Parmesan, grated

Notes

  • If you don't have cherry tomatoes, feel free to sub ripe full-sized or roma tomatoes or a small can of chopped tomatoes.
  • If your fresh tomatoes don't have much flavor, add a tablespoon of tomato paste.
  • Feel free to sub in canned white beans in place of garbanzo beans. Or soak and partially cook dried garbanzo beans in place of canned.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1223mg | Potassium: 464mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6091IU | Vitamin C: 31mg | Calcium: 129mg | Iron: 1mg