Chickpea Vegetable Soup is a filling yet light summer meal. A great way to get your veggies and protein.
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.
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).
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 flatbreads, it compliments this soup recipe perfectly.
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!
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.
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Chickpea Vegetable Soup Recipe
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.