Italian Chickpea Soup
Reading Time: 2 minutes
Italian Chickpea Soup is an undeniable staple in our home. This vegetarian bean soup has also been coined ‘Grieco Soup’ in our family since my Grandmother used to make it perfectly (and often). It’s a hearty, traditional Italian chickpea soup that all can enjoy especially on these cold wintery days. This winter soup is especially appealing because it’s quick enough to make on a hectic weeknight and doesn’t require too much cleanup. Read on below for my top tips and find the recipe below.
Here are some of my top tips:
- This can be made in one pot if you desire, just add your pasta to the soup and let cook. It will absorb more liquid, so feel free to add water until you reach a desired consistency
- Cook pasta until al dente. Your pasta will soften once you add your soup.
- Keeps in the fridge for 2 days.
Prep Time: 10 Minutes
Cook Time: 50 Minutes
INGREDIENTS
Serves 4
- 3 tbsp. olive oil
- 1 small chopped onion
- 2 carrots chopped
- 3 celery stalks chopped
- 2 cloves garlic diced
- 1 jar crushed strained tomatoes
- 1 can chickpeas drained and rinsed
- 1 bay leaf
- 1 carton chicken or vegetable broth
- 2 ½ cups small shell pasta
- Salt and pepper to taste
- Rosemary to taste
- Oregano to taste
METHOD
- In a large soup pot, on medium-high heat, heat your olive oil and sauté your garlic, onions, celery and carrots until tender.
- Add your strained tomatoes, chickpeas, chicken or vegetable stock, herbs, salt and pepper.
- Reduce to medium-low heat, cover and let simmer until the liquid is reduced and thickens.
- In a separate pot, boil the small shell pasta.
- Drain the pasta, plate and top with soup.
Enjoy!
